In a bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper. Add the steak and coat evenly. Cover and marinate for at least 20 minutes, or up to 8 hours in the refrigerator for deeper flavor.

Rinse the rice under cold water until the water runs clear. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer until tender. Remove from heat and let rest for 5 minutes.

Fluff the cooked rice with a fork. Stir in lime zest, lime juice, chopped cilantro, and salt to taste. Set aside and keep warm.

Warm the black beans and corn in a small pan or microwave. Dice the bell pepper, slice the avocado, and prepare lime wedges.

Heat a skillet or grill pan over medium-high heat. Cook the steak for 3–5 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest for 5–10 minutes.

Slice the steak thinly against the grain. This step is crucial for tenderness.

Blend Greek yogurt, lime juice, cilantro, garlic, and salt until smooth. Adjust consistency with water if needed.

Divide cilantro lime rice among bowls. Top with sliced steak, black beans, corn, bell pepper, avocado, and drizzle with sauce if using.