In a mixing bowl, whisk together fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, pepper, and smoked paprika until well combined. Place your flank or skirt steak in a zip-top bag, pour the marinade over it, seal, and refrigerate for at least 30 minutes, but ideally 2-4 hours for maximum flavor absorption.

Rinse one cup of white rice in cold water until the water runs clear, then cook it according to package instructions. Once the rice is fluffy and warm, transfer it to a large bowl. Add in some additional lime juice, finely chopped cilantro, and a pinch of salt while it’s still hot, stirring gently to combine the flavors for your cilantro lime rice.

In a skillet over medium heat, add drained black beans and cook them until heated through, about 5 minutes. In the same skillet, add frozen corn (or fresh corn if using) and char for a few minutes until heated and slightly browned.

While the beans and corn are cooking, slice the avocado, red onion, and cherry tomatoes into bite-sized pieces. Arrange these vibrant toppings on a plate or in small bowls for easy assembly later.

Remove the marinated steak from the bag and pat it dry with paper towels. Heat a large skillet over high heat and add a splash of olive oil. Sear the steak for 3-4 minutes on each side, or until it reaches an internal temperature of 130-135°F for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

Start building each bowl by placing a generous scoop of cilantro lime rice at the bottom. Layer the warmed black beans and charred corn on top, followed by sliced steak. Add the prepared avocado, red onion, and cherry tomatoes as your fresh toppings. Drizzle with sour cream or Greek yogurt and garnish with additional cilantro and lime wedges.