In a blender, combine fresh cilantro, lime juice, minced garlic, olive oil, cumin, salt, and pepper. Blend until smooth. Place steak in a resealable bag, pour marinade over it, seal and refrigerate for at least 30 minutes.

Rinse rice under cold water until it runs clear. Combine with broth in a pot and cook according to package instructions, usually about 15-20 minutes. Stir in chopped cilantro and a squeeze of lime juice after cooking.

Remove steak from the fridge to reach room temperature (15-20 minutes). Heat a skillet or grill over medium-high heat with a splash of olive oil. Sear steak for 3-5 minutes each side until it reaches 130°F for medium-rare. Rest for 10 minutes before slicing.

Slice the rested steak against the grain. Create a base with cilantro-infused rice, layer sliced steak on top, and add desired toppings: avocado, black beans, corn, radishes, and lettuce.