In a small bowl, combine olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Rub the mixture evenly over the flank steak. Let the steak marinate for at least 30 minutes to absorb all the wonderful flavors.

Meanwhile, in a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Once done, fluff with a fork and set aside.

Preheat your grill or grill pan over medium-high heat. Grill the marinated flank steak for about 4-5 minutes on each side, or until it reaches your preferred level of doneness. Once grilled, remove from the heat and let it rest for 5 minutes before slicing thinly against the grain.

In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, red onion, cilantro, and lime juice. Gently mix to combine all the ingredients.

Divide the rice mixture into serving bowls. Top each bowl with the sliced steak, avocado, and shredded cheese. Feel free to add any other toppings, such as sour cream and salsa, for extra flavor.

Serve immediately and enjoy your delicious and colorful Steak Burrito Bowl!