In a mixing bowl, whisk together oil, lime zest, lime juice, minced garlic, chopped cilantro, kosher salt, and black pepper. Pour the marinade over the flank steak in a shallow dish or zip-top bag, ensuring it’s fully coated. Cover or seal tightly and refrigerate for at least 30 minutes, or up to 3 hours for a more intense flavor.

While the steak is marinating, preheat your grill to medium-high heat, around 400°F to 450°F.

Remove the marinated flank steak from the refrigerator and place it on the grill. Sear the steak for about 10 minutes on one side without touching it.

Flip the steak and cook for another 10 minutes, until it reaches medium doneness, or about 145°F internally.

Once grilled, transfer the steak to a cutting board and let it rest for 5-10 minutes.

After resting, slice the steak against the grain into thin strips or cubes. In individual bowls, start layering cooked rice or riced cauliflower, then add the juicy steak pieces on top.

Assemble your bowls with diced avocado, black beans, corn, shredded cheddar cheese, and red onion.

Finish off your bowls with a generous drizzle of lime crema. Combine sour cream, Tajin seasoning, and lime juice in a small bowl and mix until smooth.