In a medium bowl, combine the fresh lime juice, olive oil, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk these ingredients together until they form a harmonious blend.

Place the flank steak in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the steak, making sure it’s well coated on all sides. Seal the bag or cover the dish with plastic wrap to lock in those delightful flavors. Let it chill in the refrigerator for at least 30 minutes—though if you have time to spare, aim for 2 to 4 hours for maximum flavor infusion.

While your steak is marinating away in the fridge, go ahead and cook your rice according to package instructions.

In a small saucepan over medium heat, warm your rinsed and drained black beans until they’re heated through—this should take about five minutes.

If you’re using fresh corn on the cob, give it a quick boil or sauté until tender. If you opted for frozen corn instead, just heat it in the microwave or on the stovetop until warmed through.