In a medium bowl, whisk together the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined. Submerge the steak in the mixture, cover and refrigerate for at least 30 minutes (ideally 2-4 hours).

Cook rice according to package instructions (typically 15-20 minutes). Heat black beans in a small saucepan for about 5 minutes.

For fresh corn, boil water and cook corn for 4-6 minutes. For frozen corn, follow package directions.

Preheat grill or grill pan to medium-high heat. Grill steak for 4-5 minutes on each side until medium-rare. Let rest for 5-10 minutes before slicing.

In individual bowls, start with rice as a base, then add beans, corn, tomatoes, avocado, diced red onion, and sliced steak.

Garnish with feta cheese, extra cilantro, and serve with lime wedges on the side.