In a mixing bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika until well combined. Place your flank or skirt steak in a resealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 30 minutes to 24 hours.

While the steak marinates, cook your white rice according to package instructions. Once cooked, add fresh lime juice, chopped cilantro, and a pinch of salt while it is still warm.

In a small saucepan, heat canned black beans with a sprinkle of cumin and salt over medium-low for about 5–7 minutes, or until warmed through.

Heat a dry skillet over medium-high heat and add the corn. Sauté the corn for about 5–8 minutes until it becomes golden and charred.

In a mixing bowl, combine sour cream, lime juice, chopped cilantro, minced garlic, and a pinch of salt. Whisk until smooth and creamy.

Remove your marinated steak from the fridge and let it come to room temperature for about 15 minutes. Preheat a grill or skillet over high heat. Sear the steak for about 4–6 minutes per side or until it reaches an internal temperature of 130-135°F for medium-rare.

Once the steak has rested, use a sharp knife to slice it against the grain into thin strips.

Start layering your bowls by placing cilantro lime rice at the bottom. Add black beans, charred corn, avocado slices, red onion, cherry tomatoes, sliced steak, shredded cheese, and pico de gallo. Drizzle with the creamy dressing.