Burrito Grain Bowls

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1 pound flank or skirt steak, cut into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

Coarse salt

2 cups uncooked farro

2 cups frozen corn

Half large red onion, peeled and cut into 1/4-inch-thick slices

Extra-virgin olive oil, for drizzling

1 avocado

1 lime, cut in half

2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish

Jarred salsa, for garnish

2 cups shredded Cheddar