In a large bowl, whisk together the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Place the flank steak into the marinade, ensuring it’s well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes; for a deeper flavor, aim for 2-4 hours.

While the steak marinates, cook the rice according to the package instructions—this typically takes about 15-20 minutes. In a separate saucepan, add the rinsed black beans and heat over medium-low until warmed through, stirring occasionally for about 5-7 minutes.

Preheat your grill to medium-high heat, around 400°F (204°C). Once hot, remove the steak from the marinade and place it on the grill. Grill the steak for about 4-5 minutes on each side until it reaches an internal temperature of 130°F, which indicates a lovely medium-rare.

Once grilled, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.

In individual serving bowls, divide the cooked rice as the base. Next, add a scoop of warmed black beans, followed by corn, diced cherry tomatoes, and creamy avocado. Top with sliced steak. Sprinkle feta cheese and extra cilantro for added flavor, and serve with lime wedges on the side.