Slice the skirt steak into thin strips, then pat them dry with paper towels to ensure a good sear.

In a medium bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper, then toss the steak strips in the mixture to coat them evenly.

Heat a large skillet or grill pan over medium-high heat with a drizzle of olive oil. Cook the seasoned steak strips for 2-3 minutes per side, or until they reach your desired doneness, then remove from heat and let them rest.

Rinse the basmati rice thoroughly under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, water, and salt.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.

Remove the saucepan from the heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork.

Drain and rinse the canned black beans, then place them in a small saucepan.

Add cumin and garlic powder to the beans and stir to combine. Heat over medium heat for 3-5 minutes, stirring occasionally, until warmed through.

In a serving bowl, layer the cooked rice, seasoned black beans, and grilled steak. Add your desired toppings such as salsa, guacamole, shredded lettuce, sour cream, and cheese.