In a bowl or zip-top bag, whisk together soy sauce, olive oil, lime juice, minced garlic, honey, and black pepper. Add the flank steak, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature or up to 8 hours in the refrigerator.

While the steak marinates, cook your rice or other grain. Prepare all your vegetables. To make the crema, combine Greek yogurt, cilantro, lime juice, and salt in a blender. Blend until smooth.

Preheat your grill to medium-high heat. Remove steak from the marinade. Grill for 4-6 minutes per side for medium-rare (130-135°F), or until desired doneness.

Transfer the steak to a cutting board and let it rest for 10 minutes. Afterwards, slice the steak thinly against the grain.

Divide the cooked rice among four bowls. Top with sliced steak, avocado, cherry tomatoes, corn, and bell pepper. Drizzle generously with the cilantro lime crema and serve immediately.