Prepare the Marinade: In a mixing bowl, whisk together fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Set it aside.

Marinate the Steak: Place your flank or skirt steak in a resealable bag, pour the marinade over it, and let it marinate for at least 30 minutes in the refrigerator.

Cook the Rice: While the steak is marinating, cook your white rice according to package instructions. Stir in a splash of lime juice and fresh chopped cilantro once cooked.

Heat the Beans and Corn: Warm your black beans over medium heat. Char the corn in oil until slightly golden (about 3-4 minutes).

Sear the Steak: Preheat a skillet or grill over high heat and sear the steak for 3-4 minutes per side until it reaches an internal temperature of 130-135°F.

Let the Steak Rest: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.

Slice the Steak: Once rested, slice the steak against the grain into thin strips.

Assemble the Bowls: Start with a scoop of cilantro lime rice, layer black beans, charred corn, sliced steak, avocado, diced red onion, and halved cherry tomatoes.

Add the Finishing Touches: Top with pico de gallo or salsa, and a dollop of sour cream or Greek yogurt. Garnish with cilantro.