In a medium bowl, whisk together fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, black pepper, and smoked paprika.

Place the flank or skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish tightly, then refrigerate for at least 30 minutes to 4 hours.

Prepare the white rice according to package instructions. Fluff the rice and stir in fresh lime juice, chopped cilantro, and a pinch of salt.

In a small saucepan, add the rinsed and drained black beans along with a dash of ground cumin. Heat over medium heat for about 5 minutes.

Heat a dry skillet over medium-high heat and add the corn. Cook for 5-7 minutes, stirring occasionally, until charred and slightly blistered.

Remove the marinated steak from the fridge and let it rest for 10 minutes. Preheat a skillet over medium-high heat, add oil, and sear the steak for 4-5 minutes on each side until 130-135°F.

After removing the steak, let it rest for 10 minutes before slicing thinly against the grain.

In each bowl, start with cilantro-lime rice, then layer on black beans, charred corn, and sliced steak, adding avocado, red onion, cherry tomatoes, and optional toppings.

Top with dressing or pico de gallo and garnish with extra cilantro and lime wedges.