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

Place your flank or skirt steak in a shallow dish or resealable bag. Pour the marinade over the steak, ensuring it’s fully coated. Cover or seal and let it marinate in the fridge for at least 30 minutes.

While the steak marinates, cook your white rice according to package instructions. Once ready, fluff it, then mix in some lime juice, chopped cilantro, and a pinch of salt.

In a skillet over medium heat, warm the canned black beans for about 5 minutes. In a separate dry pan, add the corn and char for around 3–4 minutes.

In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, minced garlic, chopped cilantro, and a pinch of salt.

Remove the steak from the marinade and pat it dry. Heat a skillet over high heat and sear the steak for about 3–4 minutes on each side.

Once cooked, let the steak rest for 10 minutes, then slice thin against the grain.

Assemble bowls with a scoop of cilantro-lime rice, topped with warmed black beans, charred corn, and sliced steak, and customizable toppings.

Finish each bowl with a drizzle of dressing and serve with lime wedges.