In a small bowl, combine olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Rub the mixture over the flank steak to ensure it’s evenly coated. Let it marinate for at least 30 minutes.

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and then reduce heat to low. Cover and simmer for about 18–20 minutes until the rice is tender. Fluff with a fork after cooking.

Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for approximately 4–5 minutes per side until it reaches your desired doneness. Allow it to rest for about five minutes before slicing.

In a large bowl, combine the cooked rice with black beans, corn kernels, diced tomatoes, red onion, cilantro, and lime juice. Mix gently but thoroughly.

Divide the rice mixture among serving bowls. Top each one with slices of grilled steak, avocado slices, shredded cheese, and any additional toppings like sour cream or salsa.

Serve immediately while everything is warm and fresh.