Make the steak marinade: Mince the garlic and add to a plastic bag, along with oil, salt, and 2 tbsp lime juice. Add steak, massage around and make sure the steak is well coated in the marinade, and refrigerate while the rice cooks.

Combine the rice and chicken broth in the rice cooker, set to brown rice, and get it started.

When the rice is nearly done, prepare the pico de gallo. Dice the tomato and half the onion. Combine, along with 2 tbsp lime juice, 1/4 tsp of salt, and a handful of cilantro. Stir, taste, and adjust salt if needed.

Rinse black beans and corn in a colander.

Cook the marinated steak. Transfer to a cutting board and allow to rest for 5 minutes, then cut into thin slices against the grain. If desired, thinly slice the second half of the onion and cook it in the skillet for a few minutes, until carmelized in the steak leavings.

Build the bowls by laying down 1 cup rice, 1/4 cup each beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot. For planned leftover portions, do not add the cilantro, pico de gallo, or sour cream. Keep these separate and add to reheated bowls.