Rinse 240g jasmine rice under cold running water for 2–3 minutes until completely clear, then drain thoroughly. In a medium saucepan over medium heat, combine the rinsed rice, 420ml cold water, 4g salt, and 12ml vegetable oil. Bring to a boil over high heat, then immediately reduce to the lowest possible heat, cover tightly, and simmer for 15 minutes without lifting the lid at any point. Remove from heat and rest covered for 5 minutes — do not skip this step, it is part of the cooking process and equalizes moisture throughout the pot. After resting, fluff gently with a fork, then fold in the lime juice, chopped cilantro, butter, and lime zest. The butter should melt immediately into the warm rice. The lime juice goes in off-heat — acid added during cooking tightens the grains and dulls the citrus freshness. The full technique is explained in the Cilantro Lime Jasmine Rice recipe. Keep covered and warm.

While the rice cooks, prepare the corn. The goal here is char and character — not fully cooked, soft corn, but crunchy kernels with visible char marks and a smoky edge. There are three ways to achieve this: directly over a gas hob flame holding the cob with tongs and rotating until charred in spots all over, about 3–4 minutes; under a very hot broiler turning every 2 minutes; or in a dry cast iron skillet over very high heat, turning regularly. The corn does not need to cook through — the slight crunch of barely-cooked corn works better in this bowl than soft, fully steamed corn, and the char provides the visual and flavor contrast the dish needs. Once charred to your liking, stand each cob upright on a cutting board. Using a sharp chef's knife, cut firmly downward from top to bottom along the cob in long strokes, cutting deep into the kernels without going all the way to the tough core. Rotate the cob and repeat until all kernels are removed. Transfer to a bowl, season generously with salt and freshly ground black pepper, squeeze the lime juice over generously, and scatter the chopped cilantro. Toss and set aside at room temperature.

Dice all components to a consistent 5mm cube — this uniformity is what gives the salsa its visual appeal and ensures every spoonful contains a balanced proportion of each ingredient. Peel and dice the mango first, working around the flat central stone to maximize yield. Cut the tomato into the same size cubes. Finely dice the half red onion — finer than the other components so it integrates as seasoning rather than dominating individual bites. Halve and pit the avocado, then carefully cut the flesh into 5mm cubes while still in the skin before scooping out with a large spoon — this is the gentlest technique for keeping avocado pieces intact. Transfer everything to a bowl. Season with salt and black pepper, add the lime juice, olive oil, garlic powder, and chopped cilantro. Fold gently with a large spoon using slow, lifting movements — the avocado must not be mashed. The salsa should look like a composed mixture with distinct, identifiable pieces of each ingredient. Allow to rest for at least 10 minutes so the ingredients release their juices and the flavors meld. The lime juice will gently soften the onion's sharpness during this rest.

The very first thing you do in this recipe — before the rice, before anything — is pull the steak from the refrigerator. It tempers passively on the counter for the entire time you cook the rice, char the corn, and make the salsa. By the time those three components are done, the steak is at room temperature and ready to cook. Pat completely dry with paper towels; a dry surface is essential for achieving the deep caramelized crust that makes this bowl's steak component so visually compelling. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika, then press this seasoning blend firmly and evenly into both sides of the steak. Heat a large cast iron skillet over high heat for a full 3 minutes until smoking hot. Add the olive oil and swirl to coat. Lay the steak in the pan without moving it and sear undisturbed for 3 minutes until a dark crust forms on the bottom. Flip, then immediately add the butter, smashed garlic, and thyme sprigs. Tilt the pan and baste the steak continuously with the foaming herb butter for 2–3 minutes. Pull at an internal temperature of 54°C (130°F) for medium-rare. The full technique, tips, and notes are in the Pan-Seared Skirt Steak recipe. Rest on a cutting board for 5 minutes, then identify the grain direction and slice firmly against it. Finally, cut the slices crosswise into rough bite-sized cubes — approximately 2–3cm pieces. This is what gives the bowl its visual identity: substantial, juicy steak chunks rather than thin strips.

Work quickly so the rice is still warm when served. Divide the cilantro lime rice between four bowls as the base. Arrange the components around the bowl in distinct sections rather than mixing — steak cubes on one side, charred corn on another, mango salsa in the remaining space. This tripartite presentation mirrors the image: each component remains visually identifiable and the bowl looks abundant and colourful. Scatter 25g of Mexican-style shredded cheese into the empty space alongside the rice — it will melt slightly against the warm rice and steak. Add 2 lime wedges per bowl, squeezed to taste at the table. Finish with a very generous scattering of freshly chopped cilantro over the entire bowl — do not be shy with it, heavy cilantro garnish is part of the dish's visual identity and flavour. Serve immediately with hot sauce on the side — green Tabasco works particularly well with the mango salsa's sweetness.