In a mixing bowl, whisk together olive oil, lime juice and zest, minced garlic, cilantro, and salt & pepper until well combined.

Place the flank steak in a dish or bag and cover with marinade. Refrigerate for at least 1 hour.

Cook rice according to package instructions, typically involving rinsing and boiling with water for about 15 minutes.

Heat a skillet over medium-high heat and sear the marinated steak for 3-4 minutes on each side until cooked to 145°F.

Let the cooked steak rest for 10 minutes before slicing against the grain into thin strips.

Assemble bowls starting with white rice, topping with black beans, corn, and steak slices.

Drizzle the cilantro lime crema over each bowl and add any additional garnishes as desired.