In a bowl, whisk together lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, salt, black pepper, and smoked paprika until smooth. Place steak in a zip-top bag, pour marinade, seal, and refrigerate for at least 30 minutes, ideally up to 4 hours.

Cook rice according to package instructions until fluffy. Once done, fold in lime juice, chopped cilantro, and a pinch of salt. Set aside covered.

In a small saucepan, heat drained black beans with a sprinkle of cumin and salt for about 5 minutes.

In a dry skillet, sauté corn over medium-high heat for 5-7 minutes, until charred.

Slice avocado, dice red onion, and halve cherry tomatoes.

In a bowl, combine sour cream, lime juice, cilantro, minced garlic, and salt until smooth.

Pat steak dry, heat skillet until smoking, then sear for 3-4 minutes on each side until medium-rare. Let rest for 10 minutes.

Slice steak against the grain into thin strips.

Assemble bowls with layers of rice, black beans, corn, steak slices, avocado, onion, tomatoes, shredded cheese, pico de gallo, and drizzle with dressing.