Begin by marinating the flank steak. In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.

While the steak is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the beef broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Preheat a grill or skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.

Fluff the cooked rice with a fork and divide it among serving bowls. Top with sliced steak, cherry tomatoes, corn, and avocado.

Squeeze fresh lime juice over the bowls and garnish with cilantro if desired. Serve immediately.