Marinate the Steak: Mix together olive oil, cumin, chili powder, salt, and pepper in a bowl. Rub over flank steak and marinate for at least 30 minutes.

Cook the Steak: Preheat grill or skillet over medium-high heat. Cook marinated steak for 4-5 minutes on each side until medium-rare (130°F). Remove from heat and let rest.

Rest and Slice: After resting for 10 minutes, slice the steak against the grain into thin strips.

Prepare Corn: Grill fresh corn for 5-7 minutes or sauté frozen corn in olive oil for 3-4 minutes. Set aside when done.

Chop Vegetables: Dice red onion and halve cherry tomatoes, mix in a bowl.

Slice Avocados: Cut avocados in half, remove the pit, scoop out the flesh, and slice. Drizzle with lime juice.

Assemble the Bowl: Start with quinoa or brown rice, layer with sliced steak, grilled corn, red onion, cherry tomatoes, and avocado.

Finish and Serve: Squeeze lime juice over the bowl and garnish with cilantro. Serve with hot sauce or salsa on the side if desired.