In a medium bowl, whisk together olive oil, soy sauce or tamari, lime juice, minced garlic, cumin, and chili powder until well combined.

Place the flank or sirloin steak into the marinade and cover. Let sit for at least 15 minutes or refrigerate for up to 4 hours.

Heat a skillet over medium-high and add a splash of olive oil. Cook the marinated steak for 4-6 minutes on each side until medium-rare.

Transfer the steak to a cutting board and let it rest for 10 minutes. Then slice thinly against the grain.

Assemble your bowl with cooked rice or quinoa, sliced steak, corn salsa, black beans, avocado, and halved cherry tomatoes.

Serve immediately, optionally with a wedge of lime.