In a small bowl, combine olive oil, cumin, chili powder, salt, and pepper. Rub this mixture all over the flank steak and let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Preheat grill to medium-high heat. If using a skillet, heat over medium-high heat and add a splash of olive oil.

Once the grill or skillet is hot, place the marinated flank steak on it. Cook for about 4-5 minutes on each side for medium-rare (130°F), or until it reaches your desired doneness (145°F is medium).

Remove the steak from heat and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Once rested, slice the steak against the grain into thin strips.

If using fresh corn, grill alongside the steak for about 10 minutes, turning occasionally until charred. If using frozen corn, saute in a skillet with olive oil for 5-7 minutes. For canned corn, simply drain and rinse.

While corn cooks, halve the cherry tomatoes, dice the red onion, and slice or cube the avocados. Drizzle avocado with lime juice immediately to prevent browning.

In individual serving bowls, start with a base of cooked quinoa or brown rice.

Layer the sliced steak, corn, cherry tomatoes, diced red onion, and avocado on top of the base.

Squeeze fresh lime juice over the entire bowl and sprinkle with chopped fresh cilantro. Add hot sauce or salsa if desired.

Serve immediately while the steak is warm and vegetables are crisp.