# Components:
→ For the Steak
01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ For the Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Salt and pepper, to taste
→ For the Base
17 - 4 cups cauliflower rice (fresh or frozen)
→ Optional Toppings
18 - 1 ripe avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges
21 - 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
22 - 1/4 cup sour cream or Greek yogurt
# Directions:
01 - Combine sliced steak with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated steak in a single layer. Sear for 2–3 minutes per side until browned and just cooked through. Remove steak from the pan and set aside.
03 - In the same skillet, add another 1 tbsp olive oil. Add sliced bell peppers and red onion. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender and lightly charred. Season with salt and pepper to taste.
04 - Cook cauliflower rice in a separate pan over medium heat for 5–6 minutes until tender. Season lightly with salt and pepper.
05 - Divide cauliflower rice among 4 bowls. Top each with sautéed vegetables and steak strips.
06 - Garnish with avocado slices, cilantro, lime wedges, shredded cheese, and sour cream as desired. Serve immediately.
