In a mixing bowl, whisk together fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, black pepper, and smoked paprika. Place your flank or skirt steak into a zip-top bag, pour the marinade over, seal it, and gently massage it into the meat. Let it marinate for 30 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.

While the steak is marinating, cook your rice according to package instructions until fluffy. Once cooked, mix it with a splash of lime juice, chopped cilantro, and a pinch of salt for extra flavor. In a separate saucepan, warm the black beans over medium heat, seasoning with cumin and salt.

Preheat a cast iron skillet or heavy-duty pan over high heat for about 5 minutes. Remove the steak from the marinade and shake off any excess. Sear the steak for 3-4 minutes on each side, aiming for an internal temperature of 130-135°F for medium-rare. Let it rest for at least 10 minutes.

After resting, slice the steak against the grain into thin strips. Assemble your bowls with a scoop of the seasoned rice, followed by warmed black beans, sliced steak, diced avocado, chopped red onion, cherry tomatoes, shredded cheese, and any preferred toppings.