Prepare all ingredients as listed.

Add the cucumber slices to a pitcher with the water and refrigerate while preparing the meal. Add ice before serving, if desired.

Rinse the rice under cold water. Cook according to the directions on the package. Fluff with a fork. Season with salt and pepper.

Preheat a grill or grill pan over medium heat.

In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the steak. Let marinate

Grill the corn on all sides until nicely charred and tender. Spread with butter and season with salt and black pepper.

While the steak rests, combine the shredded cabbage, red onion, parsley, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a bowl. Toss until evenly coated.

In a bowl, mash the avocado with lime juice, red onion, garlic, cilantro, salt, and black pepper until a smooth consistency is reached.

Season the tomato wedges lightly with salt and black pepper.

Serve the steak alongside rice, cabbage slaw, guacamole, grilled corn, tomato wedges, and cucumber water.