1-First, marinate the flank steak in a mixture of 1/2 cup avocado or olive oil, zest of 1 lime, juice of 2 limes, 4 cloves minced garlic, 1/2 cup chopped cilantro, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Place it in a shallow dish or zip-top bag and chill in the refrigerator for 30 minutes to 3 hours for the best flavor infusion.

2-Next, grill the steak over medium-high heat for about 10 minutes on one side, then flip and cook for another 10 minutes until it hits around 145°F for medium to medium-well doneness.

3-After grilling, let the steak rest for 5 to 10 minutes to keep it juicy before slicing it thinly against the grain or cubing it.

4-Meanwhile, prepare your base by warming 4 cups of cooked rice or riced cauliflower.

5-Assemble the bowls by layering the rice, sliced steak, 2 sliced avocados, heated black beans, heated corn, 1 cup shredded cheddar cheese, and 1/2 diced red onion.

6-Finally, drizzle everything with lime crema, which you make by mixing 1 cup sour cream, 2 teaspoons seasoning like Tajin, and juice of 1 lime. Serve right away to enjoy the fresh, zesty flavors at their peak.