In a large bowl, whisk together ⅓ cup lime juice, ⅓ cup olive oil, ½ cup chopped cilantro, minced garlic, cumin, chili powder, 1 teaspoon salt, black pepper, and smoked paprika. Add the flank or skirt steak, ensuring it is well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.

While the steak marinates, cook 3 cups of white rice according to the package instructions. Once the rice is fluffy and hot, remove it from heat and stir in 2 tablespoons of lime juice, 2 tablespoons of chopped cilantro, and ½ teaspoon salt.

In a skillet over medium heat, warm the drained black beans until heated through, stirring occasionally for about 5 minutes. In a separate dry pan, add the corn and cook for approximately 5-7 minutes, stirring occasionally until lightly charred and fragrant.

In a medium bowl, combine ½ cup sour cream or Greek yogurt, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1 minced garlic clove, and ¼ teaspoon salt. Whisk until smooth and creamy.

Once marinated, take the steak out of the fridge and pat it dry with paper towels. Allow it to rest at room temperature for about 10 minutes. Heat a skillet over high heat, then sear the steak for 3-4 minutes per side, or until it reaches an internal temperature of 130-135°F for medium-rare.

To assemble your Cilantro Lime Steak Bowls, start with a generous scoop of the cilantro-lime rice at the bottom of the bowl. Layer on the warmed black beans and charred corn, followed by the sliced steak. Top with your choice of sliced avocado, red onion, halved cherry tomatoes, shredded cheese, and a dollop of the cilantro lime dressing.