Heat the grill to high heat (or use a grill pan). Remove steak from the marinade and discard the bag.
Cook the meat for about 2-3 minutes per side. The internal temperature should be 135°F when tested internal with a meat thermometer. Remove and allow to rest on a cutting board for 5 minutes.
Slice the steak into thin strips against the grain. Slicing against the grain will produce tender pieces of steak.
Spoon a cup of rice into 4 shallow wide bowl (a plate will work too). Top with black beans. Add slices of steak.
Surround with even portions tomatoes, avocado, salsa, lime wedges, corn, and chopped romaine lettuce.
Top with additional hot sauce, if desired, cheese, and chopped cilantro. Garnish with crispy tortilla chips.