In a medium bowl, combine lime juice, chopped cilantro, minced garlic, olive oil, cumin, chili powder, salt, and pepper to create a marinade. Place the steak in a resealable bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 30 minutes.

Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing against the grain into thin strips.

In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes until tender. Stir in lime juice and chopped cilantro.

Assemble the bowl by placing a scoop of cilantro-lime rice at the bottom, adding sliced steak on top, and then your favorite toppings.