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

Place your flank or skirt steak in a zip-top bag, pouring the marinade over the meat and seal.

Prepare your rice according to package instructions. Once done, stir in fresh lime juice, chopped cilantro, and a pinch of salt.

In a small saucepan over medium heat, combine black beans with water, ground cumin, and salt. Stir and heat for about 5 minutes.

Heat a dry skillet over medium-high heat, add corn, and sear until slightly browned, about 3-5 minutes.

Pat dry the marinated steak and heat a skillet over high. Sear for about 3-4 minutes per side until medium-rare.

Slice the steak thinly against the grain using a sharp knife after resting for 10 minutes.

In a serving bowl, layer cilantro lime rice, warmed black beans, charred corn, sliced steak, avocado, red onion, cherry tomatoes, shredded cheese, and pico de gallo.