In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, salt, black pepper, and chopped cilantro. Mix well.

Add the flank steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 15 minutes.

Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade.

Grill the steak for about 5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes.

In a small bowl, whisk together Greek yogurt, lime juice, honey, chopped cilantro, minced garlic, and a pinch of salt until smooth.

Slice the grilled steak against the grain into thin strips.

In bowls, layer cooked rice, black beans, corn, cherry tomatoes, avocado slices, and sliced steak.

Drizzle with cilantro lime dressing and serve immediately.