In a mixing bowl, whisk together the low-sodium soy sauce, olive oil, freshly squeezed lime juice, honey, minced garlic, cumin, chili powder, and black pepper.

Place your flank steak or sirloin into the marinade, ensuring it's well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

While the steak marinates, cook your rice or quinoa according to package instructions. Wash the black beans and corn, dice the avocados, halve the cherry tomatoes, and thinly slice the red onion.

Preheat your grill to medium-high heat. After removing the steak from its marinade, place it on the grill. Cook for 4-6 minutes per side.

Once your steak reaches the desired doneness, let it rest on a cutting board for 10 minutes. Slice the steak thinly against the grain.

To create your Grilled Steak Bowl, start with a base layer of warm rice or quinoa, then top with sliced steak, black beans, corn, diced avocado, halved cherry tomatoes, and sliced red onion. Garnish with fresh cilantro and serve with lime wedges.