1. Make marinade: In bowl, whisk together cilantro, lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and honey if using.

2. Reserve 2 tablespoons marinade for drizzling after cooking. Set aside.

3. Pat steak dry with paper towels to remove excess moisture.

4. Place steak in zip-top bag or shallow dish and pour remaining marinade over it.

5. Massage marinade into meat ensuring complete coverage. Marinate 20 minutes minimum at room temperature, or up to 4 hours refrigerated.

6. While steak marinates, cook rice according to package directions.

7. Prep all vegetables: shred lettuce, halve tomatoes, slice bell pepper and onion, drain corn if canned.

8. Remove steak from marinade 10 minutes before cooking. Pat off excess marinade.

9. Heat cast iron skillet over high heat until smoking (or preheat grill to high heat).

10. Add tablespoon of high smoke point oil to pan.

11. Place steak in hot pan and sear first side without moving for 4-5 minutes until golden crust forms.

12. Flip steak once and cook second side 3-4 minutes for medium-rare.

13. Use instant-read thermometer to check internal temperature – remove at 130-135°F for medium-rare.

14. Transfer steak to cutting board, tent loosely with foil, and rest 5-10 minutes.

15. While steak rests, warm rice and arrange bowl components.

16. After resting, slice steak thinly against the grain (perpendicular to muscle fibers).

17. Assemble bowls: Start with base of rice in each bowl.

18. Add portions of shredded lettuce, cherry tomatoes, bell pepper, corn, and red onion around bowl.

19. Top with sliced steak arranged in center or across bowl.

20. Add sliced avocado, dollop of sour cream, sprinkle of cheese.

21. Drizzle with reserved marinade.

22. Garnish with fresh cilantro, lime wedges, and optional jalapeños.

23. Serve immediately while steak is warm.