Marinate the Steak: 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. Place the flank steak in a zip-top bag, pour the marinade over it, seal it tightly, and refrigerate for a minimum of 30 minutes, preferably 2-4 hours for optimal flavor infusion.

Prepare Rice and Toppings: While the steak marinates, cook your choice of white rice according to package instructions. Once done, fluff it with a fork and stir in fresh lime juice, chopped cilantro, and salt. Warm canned black beans with a pinch of cumin and salt in a saucepan, and char corn in a dry skillet over medium heat until lightly blistered.

Cook the Steak: After marinating, take the steak out, let it rest for 10 minutes, pat dry, and sear in a hot skillet for 3-4 minutes on each side, aiming for an internal temperature of 130-135°F for medium-rare. Allow the steak to rest for 10 minutes.

Slice and Assemble: Slice the rested steak against the grain. In serving bowls, add a base of cilantro lime rice, layer on warmed black beans, charred corn, and sliced steak. Finish with avocado, red onion, tomatoes, shredded cheese, and pico de gallo.