Pierce the flank steak all over with a fork and place into a resealable plastic bag. Stir together the orange juice, lime juice, soy sauce, olive oil, garlic powder, chili powder, paprika, cumin, and oregano. Reserve 1/4 cup of the marinade in a separate container and pour the remaining marinade over the meat. Marinate for several hours or overnight, if possible.
When ready to cook, grill or broil the steak to desired doneness, about 8-12 minutes for medium rare, depending on the temperature of your grill or broiler.
While the steak is resting, make a quick cilantro lime rice by stirring together the cooked rice, lime zest, and chopped cilantro.
For the Pico, stir together the onion, jalapeño, cilantro, and lime juice to marinate while you dice the tomatoes. Add the tomatoes and season with salt to taste.
Prepare the corn as directed on the package. Add the black beans to the corn and stir to combine.
When ready to serve, slice the flank steak across the grain into strips or cut into bite size cubes. Add the chopped cilantro to the reserved marinade and pour the mixture over the cooked meat.
To assemble the bowls, place a bit of shredded romaine and cilantro lime rice at the bottom of a bowl. Top with the steak, pico de gallo, corn and black beans, sour cream, shredded cheese, and diced avocado.
