Cooking Instructions

• Marinate Steak: In a mixing bowl, whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, salt, smoked paprika, and chopped cilantro. Fully coat the steak with this mixture and let it marinate for at least 2 hours, preferably overnight for deeper flavor absorption.
• Prepare for Cooking: About 20 minutes before you're ready to cook, take the marinated steak out of the refrigerator. Pat it dry with paper towels and sprinkle with additional sea salt to enhance flavors.
• Sear Steak: Heat 1 tablespoon of olive oil in a preheated cast iron skillet over high heat. Sear the steak for around 4 minutes on each side for a perfect medium-rare. Use a meat thermometer if needed to check doneness.
• Rest Steak: Once seared, remove the steak from the skillet and cover it with foil. Let it rest for about 10 minutes to retain the juices before slicing it thinly against the grain.
• Sauté Veggies: In the same skillet, add 1 tablespoon of oil. Toss in the sliced bell peppers and onions, sautéing for about 5–7 minutes until they are softened and slightly charred.
• Cook Cauliflower Rice: In a separate pan, heat the remaining tablespoon of oil over medium heat. Add the cauliflower rice, cooking for around 5 minutes. Season it with salt and a splash of lime juice for added flavor.
• Assemble the Bowl: Start by placing a generous scoop of cauliflower rice at the bottom of your bowl. Layer the sliced steak and sautéed veggies on top, and finish off with optional toppings like guacamole, salsa, sour cream, and fresh cilantro.