Fajita Steak Bowl

1. 1

   **Prep Steak:** Slice the flank or skirt steak against the grain into thin strips (about 1/4-inch thick). In a medium bowl, combine steak strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp fresh lime juice. Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes.

2. 2

   **Prep Veggies:** While the steak marinates, thinly slice the bell peppers and yellow onion into strips.

3. 3

   **Cook Cauliflower Rice:** Heat 1 tbsp olive oil in a large non-stick skillet or wok over medium-high heat. Add the cauliflower rice and cook, stirring occasionally, for 5-7 minutes until tender-crisp. Season with a pinch of salt and pepper. Remove from skillet and set aside, keeping warm.

4. 4

   **Sauté Veggies:** In the same skillet, add another 1 tbsp olive oil (if needed) and increase heat to high. Add the sliced bell peppers and onions. Sauté for 5-7 minutes, stirring frequently, until vegetables are tender-crisp and slightly charred. Season with a pinch of salt and pepper. Remove from skillet and set aside.

5. 5

   **Sear Steak:** Return the skillet to high heat. Once very hot, add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 1-2 minutes per side until browned and cooked to your desired doneness (medium-rare to medium is ideal for tenderness). Do not overcook.

6. 6

   **Combine & Serve:** Return the sautéed vegetables to the skillet with the seared steak. Toss briefly to combine and warm through.

7. 7

   **Assemble Bowls:** Divide the cooked cauliflower rice among two serving bowls. Top generously with the sizzling steak and vegetable mixture.

8. 8

   **Garnish:** Garnish each bowl with fresh chopped cilantro, a squeeze of the remaining 1 tbsp fresh lime juice, and optional toppings like sliced avocado and a dollop of Greek yogurt. Serve immediately.

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