Prepare Marinade: In a bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until well combined.

Marinate Steak: Place your flank or skirt steak in a zip-top bag and pour the marinade over it, ensuring the meat is evenly coated. Seal and refrigerate for 30 minutes or up to 24 hours.

Cook Rice: Prepare your rice according to package instructions. Fluff the rice and mix in lime juice, cilantro, and salt while still warm.

Warm Beans: In a small saucepan, combine black beans with a sprinkle of salt and a dash of cumin over medium heat and cook for about 5 minutes until heated through.

Char Corn: Heat a skillet over high heat and add corn kernels. Cook for 5-7 minutes until charred and slightly caramelized.

Cook Steak: Remove the marinated steak and let it sit for 10 minutes. Heat a skillet over high heat and sear for 3-4 minutes on each side until internal temperature is 130-135°F.

Slice Steak: After resting, slice steak against the grain into thin strips for maximum tenderness.

Assemble Bowls: Start with cilantro lime rice, top with black beans, charred corn, and sliced steak. Add avocado, red onion, cherry tomatoes, and shredded cheese. Top with pico de gallo and fresh cilantro.