Make the marinade: In a bowl, whisk together 1/2 cup orange juice, 1/2 cup soy sauce, 1/4 cup lemon juice, 1/4 cup olive oil, 2 tablespoons lime juice, 2 cloves garlic (pressed or diced), 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper (optional). Stir in 1/2 bunch fresh cilantro, chopped (about 3/4–1 cup very loosely packed).

Marinate the steak: Put 1 1/2 pounds skirt, flank, or flap steak into a gallon plastic bag or large container. Pour the marinade over the steak, seal or cover, and refrigerate for at least 4 hours and up to 24 hours, flipping the meat once halfway through the marinating time.

Prepare the rice: In a saucepan or rice cooker combine 1 cup long-grain or extra-long-grain rice, 1 1/2 to 2 cups chicken broth (use 1 1/2 cups for firmer rice or up to 2 cups for softer rice), the juice from the 1 lime (keep the zest separate), 1 tablespoon (14 g) butter, and 1/4 teaspoon salt. Cook according to the rice package directions or your rice cooker instructions until the rice is tender and the liquid is absorbed.

Finish the rice: After the rice is cooked, stir in half of the reserved lime zest and half of the 1/4 cup chopped cilantro (reserve the other half for garnish). Taste the rice and add more lime zest or cilantro if you prefer.

Preheat the broiler and prepare the steak: Position the top oven rack about 4 inches from the heating element and set the broiler to high. Line a heavy-duty baking sheet or broiler pan with foil. Remove the steak from the marinade, letting excess drip off, and discard the used marinade. Place the steak on the foil-lined pan.

Broil the steak: Broil the steak 4 to 6 minutes per side, until done to your liking (an instant-read thermometer should read about 135°F for medium-rare or 145°F for medium). Watch closely so it does not burn.

Rest and slice the steak: Transfer the steak to a cutting board and let it rest 5 to 10 minutes. Then slice the carne asada across the grain into strips.

Heat the beans and corn: Drain the can(s) of black beans and the can(s) of corn. Warm the drained black beans and corn in a small saucepan over medium heat until heated through, stirring occasionally, or microwave them in a covered microwave-safe bowl until hot.

Assemble the burrito bowls: Divide the cilantro-lime rice between bowls or meal-prep containers. Top each portion of rice with sliced carne asada, the warmed black beans, the warmed corn, 1/2 cup (2 oz) shredded Mexican-blend cheese, diced tomato, 1/2 cup guacamole, and 1/4 cup sour cream.

Garnish and serve: Sprinkle the remaining lime zest and the remaining half of the 1/4 cup chopped cilantro over the bowls. Serve immediately.