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

Place the flank or skirt steak into a zip-top bag and pour the marinade over it, ensuring it’s fully coated. Seal the bag and let it marinate in the refrigerator for at least 30 minutes; for best results, aim for 2-4 hours.

Prepare the rice according to package instructions. Once cooked, fluff the rice and mix in additional lime juice, chopped cilantro, and a pinch of salt.

In a small saucepan, warm the canned black beans for about 5 minutes. Add a splash of water along with a sprinkle of cumin and salt.

Heat a dry skillet and add the corn, cooking for about 5-7 minutes, until slightly charred.

Remove the marinated steak from the refrigerator, let it rest for about 10 minutes, then sear in a hot skillet for about 3-4 minutes per side.

Allow the steak to rest for 10 minutes before slicing against the grain into thin strips.

To assemble, start with a scoop of cilantro lime rice, layer on the warm black beans and charred corn, followed by the sliced steak. Top with avocado, cherry tomatoes, red onion, sour cream, or Greek yogurt and salsa.