1-Marinate the steak: Whisk 1/2 cup avocado or olive oil, zest of 1 lime, juice of 2 limes, 4 minced garlic cloves, 1/2 cup chopped cilantro, 2 tsp kosher salt, and 1/2 tsp black pepper. Coat 2 lbs flank steak and refrigerate 30 minutes to 3 hours. Longer marinating deepens flavor.

2-Prep the base: Cook 4 cups rice or rice cauliflower. Heat 1 can (15 oz) black beans and 1 can (15 oz) corn.

3-Grill the steak: Heat grill or skillet to medium-high. Cook steak 10 minutes per side for medium or medium-well (internal 145°F-155°F). Avoid overcooking for tenderness.

4-Rest and slice: Let steak rest 5-10 minutes, then slice thinly against the grain to keep juices in.

5-Make lime crema: Mix 1 cup sour cream, 2 tsp Tajin, juice of 1 lime until smooth.

6-Assemble bowls: Layer rice base, sliced steak, 2 sliced avocados, black beans, corn, 1 cup shredded cheddar, 1/2 diced red onion. Drizzle crema.

7-Serve: Enjoy hot for best taste.