In a mixing bowl, combine fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Add the flank steak, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.

While the steak marinates, cook your rice according to package instructions, typically taking about 15-20 minutes. Once the rice is fluffy, set it aside. Next, rinse and drain a can of black beans in a colander.

Heat a grill pan or large skillet over medium-high heat. Remove the marinated steak from the fridge. Cook the steak for 4-6 minutes per side or until desired doneness. Once cooked, let it rest for about 5 minutes before slicing.

To create your bowls, start with a generous scoop of cooked rice. Layer on the black beans, corn, sliced steak, halved cherry tomatoes, diced red onion, and avocado. Optional: sprinkle feta cheese on top.

Finish your bowls with a sprinkle of extra cilantro and lime wedges. Serve immediately, encouraging everyone to squeeze lime juice over their bowls.