Preparation Steps

• Trim any excess fat from the flank steak. In a medium bowl whisk together oil, lime zest, juice from 2 limes, minced garlic, chopped cilantro, kosher salt, black pepper and cumin until emulsified. Place the steak in a shallow dish or large resealable bag and pour the marinade over it, pressing the mixture into the meat so both sides are coated. Refrigerate at least 45 minutes and up to 4 hours.
• While the steak marinates, warm the cooked rice if cold and drain the beans and corn. In a small skillet over medium heat, combine the drained beans and corn and heat 3–4 minutes with a pinch of salt and a light sprinkle of cumin to wake up their flavor; keep warm.
• Mix the lime crema: in a small bowl stir together sour cream (or Greek yogurt) with the juice of 1 lime and a pinch of salt. Add a tablespoon of water if needed to reach a drizzling consistency. Refrigerate until ready to serve.
• Heat a gas or charcoal grill to medium-high (or preheat a heavy skillet or grill pan on the stove). Remove steak from the fridge and let it sit at room temperature for about 10 minutes while the grill heats.
• Grill the flank steak 5–7 minutes per side, rotating once, until a meat thermometer reads about 130°F for medium-rare (adjust time a minute or two for desired doneness). Avoid overcooking—flank is best served slightly pink. For stovetop, sear in a very hot pan 4–6 minutes per side.
• Transfer the steak to a cutting board and tent loosely with foil. Let it rest at least 10 minutes to redistribute juices, then slice thinly across the grain into bite-sized strips.
• Assemble bowls: divide the warm rice between four bowls, top each with a portion of sliced steak, warmed black beans and corn, sliced avocado, shredded cheddar and diced red onion.
• Finish each bowl with a drizzle of lime crema and a light sprinkle of Tajín. Serve with extra lime wedges and chopped cilantro if desired.