Make the marinade: In a bowl, whisk lime juice, orange juice, olive oil, soy sauce, vinegar, garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 teaspoon salt. Stir in a handful of chopped cilantro.

Marinate the steak: Pat the steak dry, then add it to a zip-top bag or shallow dish. Pour in the marinade, turning to coat. Marinate in the fridge for 30 minutes to 4 hours. Longer than 4 hours can make the texture mushy because of the citrus.

Prep the bowl base: Cook your rice or cauliflower rice. Fluff and keep warm. Season lightly with salt and a squeeze of lime for extra brightness.

Chop the veggies: Halve the cherry tomatoes, slice the bell peppers, shred the romaine or cabbage, and dice the avocado. If using corn, char it quickly in a dry skillet for 2–3 minutes for a smoky note.

Cook the steak: Heat a grill or cast-iron skillet over medium-high until very hot. Lightly oil the grates or pan. Remove steak from marinade, letting excess drip off. Cook 3–5 minutes per side for skirt or 4–6 minutes per side for flank, depending on thickness, until medium-rare to medium.

Rest and slice: Transfer to a cutting board and rest 5–10 minutes. Slice thinly against the grain to keep it tender.

Assemble the bowls: Add a scoop of rice to each bowl. Top with steak slices, tomatoes, peppers, corn, greens, and avocado. Spoon on salsa or pico. Finish with cilantro, a dollop of Greek yogurt, a sprinkle of cotija, and lime wedges.

Season to taste: Add a pinch of salt, a crack of pepper, and a drizzle of hot sauce if you like heat.