In a medium bowl, whisk together fresh lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, and black pepper. Place the flank steak into a ziploc bag or shallow dish and pour the marinade over it, ensuring the steak is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

While the steak marinates, cook your rice according to the package instructions in a medium pot, typically about 15-20 minutes for white rice. In another pan, heat the rinsed black beans over medium heat, stirring occasionally until warmed through for about 5 minutes. If using fresh corn, cook it alongside the beans until tender.

Preheat your grill or grill pan to medium-high heat. Once hot, remove the steak from the marinade and place it on the grill. Cook for approximately 4-5 minutes on each side for medium-rare, adjusting the time based on the thickness of the steak. Once done, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.

Start building your Cilantro Lime Steak Bowls by scooping a generous portion of cooked rice into each bowl. Top with the warm black beans, cooked corn, halved cherry tomatoes, creamy avocado slices, and diced red onion. Lay the sliced steak on top and sprinkle with crumbled feta cheese, if desired. Don’t forget to add extra cilantro and lime wedges for garnish!