Make the marinade: In a medium bowl or large resealable bag, combine soy sauce, olive oil, juice of 2 limes, honey, minced garlic, cumin, and chili powder. Whisk until well combined.

Marinate the steak: Add the steak to the marinade, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Cook the rice: While the steak marinates, cook the rice according to package instructions. Once cooked, fluff with a fork and stir in 1/2 cup of chopped cilantro and a squeeze of fresh lime juice.

Prepare toppings and dressing: Chop all your vegetables. To make the dressing, combine the Greek yogurt, remaining 1/2 cup cilantro, the juice of 1 lime, and a pinch of salt in a blender. Blend until smooth, adding a tablespoon of water if needed to reach desired consistency.

Grill the steak: Preheat your grill to medium-high heat (about 400-450°F). Remove the steak from the marinade and place it on the grill. Cook for 4-6 minutes per side for a medium-rare finish, or until your desired doneness is reached.

Rest and slice: Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy result. After resting, slice the steak thinly against the grain.

Assemble the bowls: Divide the cilantro lime rice among four bowls. Top with the sliced grilled steak, charred corn, black beans, cherry tomatoes, avocado, and red onion. Drizzle generously with the cilantro lime dressing and serve immediately.