Combine the olive oil, lime juice, minced garlic, chili powder, ground cumin, fine sea salt, smoked paprika, and chopped cilantro in a bowl to mix up the marinade.

Place the beef steak in a sealable bag, pour in the marinade, seal it tight, and ensure the steak gets fully coated. Let it chill in the fridge for at least 1 hour.

Slice your bell peppers and onion while the steak marinates.

In a large skillet over medium heat, add olive oil for cooking. Once shimmering, toss in the sliced onions and bell peppers with a pinch of sea salt and sauté for 5-7 minutes until tender yet still crisp.

Remove the steak from the marinade, pat it dry, and heat olive oil in a cast-iron skillet over high heat. Sear each side for 3-4 minutes until a crust forms. Let it rest for 5 minutes before slicing against the grain.

In the same skillet used for the veggies, stir in the cauliflower rice with some sea salt and cook until heated through and golden, keeping it slightly firm.

Layer cauliflower rice at the base of each bowl, top with sliced steak, sautéed peppers, and onions. Finish with a squeeze of fresh lime juice and a sprinkle of cilantro.