In a mixing bowl, whisk together olive oil, low-sodium soy sauce, freshly squeezed lime juice, apple cider vinegar, white sugar, kosher salt, black pepper, ground cumin, minced garlic, chopped jalapeño, and fresh cilantro. Pour the marinade over the flank steak in a zip-top bag, ensuring it’s well-coated. Seal the bag and refrigerate for 12 to 24 hours.

Preheat your grill to medium-high heat, around 400°F (200°C). Remove the flank steak from the marinade and discard the marinade. Place the steak on the grill and cook for 5 to 7 minutes per side for medium-rare, or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing it against the grain into thin strips.

While the steak is resting, grill the corn for about 10 minutes, turning occasionally, until it is nicely charred. If using frozen corn, sauté it in a skillet over medium heat for about 5-7 minutes until heated through.

Prepare the cilantro lime quinoa according to the package instructions. Generally, this involves rinsing quinoa and cooking it in water. Bring it to a boil, then reduce the heat, cover, and simmer for 15 minutes until fluffy. Stir in fresh lime juice and chopped cilantro.

Combine finely chopped jalapeño, a drizzle of olive oil, lime juice, and chopped cilantro. Then, add diced avocado, mango, red onion, and tomatoes. Gently mix everything together and season with salt.

Start assembling your grilled steak burrito bowls by placing a scoop of cilantro lime quinoa, followed by sliced grilled steak, charred corn, and a portion of mango avocado salsa on top. Finish with shredded cheese.