Marinating is key to tender, flavorful steak. Whisk olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and cilantro in a bowl. Add the steak and turn it to coat evenly in the marinade. Cover and refrigerate for two hours or overnight for the best flavor. If you’re short on time, even an hour will work.

When ready to cook, heat a large skillet with olive oil over high heat. Remove excess marinade from the steak and sprinkle both sides with a touch of sea salt. Sear the steak for about 4 minutes on each side, depending on your preferred doneness. Medium-rare is ideal (130°F-135°F). Once done, rest the steak under foil for 5 minutes before slicing it thinly against the grain.

Using the same skillet, add a bit more olive oil and toss in the sliced peppers and onions. Sprinkle with salt and cook on medium-high heat for about 5 minutes. Stir occasionally until the veggies are soft and slightly charred, complementing the smoky flavor of the steak.

For a light and nutritious bowl base, sauté cauliflower rice in olive oil over medium-high heat. Straight from frozen works perfectly! Season with salt and lime juice to taste, cooking until the rice is warmed through and tender, about 3-4 minutes.

Now, for the fun part! Layer cauliflower rice into your bowl as a base. Add slices of steak, sautéed veggies, and a variety of toppings. Guacamole, salsa, dairy-free sour cream, and fresh cilantro make the perfect combination, though you can customize as desired.