Marinate the steak. In a bowl, mix 2 tablespoons olive oil, the juice of 1 lime, 2 grated garlic cloves, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and a few grinds of black pepper. Add 1 teaspoon soy sauce or a pinch of sugar if you like a little extra depth. Coat the steak and let it rest at least 20–30 minutes at room temperature, or up to 8 hours in the fridge.

Cook the rice. Rinse 1.5 cups rice until the water runs clear. Cook according to package directions with a pinch of salt. Fluff and let it sit uncovered for a few minutes so excess steam escapes.

Prep the vegetables. Slice the bell peppers into 1/2-inch strips and the onion into thin wedges. Toss with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and a pinch of salt.

Sear the steak. Heat a large cast-iron skillet over medium-high until very hot. Pat the steak dry and add a thin film of oil. Sear 3–5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and rest 5–10 minutes.

Cook the peppers and onions. In the same hot skillet, add the peppers and onions. Cook 5–7 minutes, stirring occasionally, until slightly charred and crisp-tender. Season to taste with salt and a squeeze of lime.

Make the cilantro rice. Finely chop 1/2 cup cilantro leaves and tender stems. Toss with the warm rice, the juice of 1 lime, 1 tablespoon olive oil, and 1/2 teaspoon salt. Adjust lime and salt to taste.

Slice the steak. Slice thinly against the grain for tenderness. Toss slices with any juices on the cutting board.

Assemble the bowls. Add a scoop of cilantro rice, top with steak, then pile on peppers and onions. Finish with avocado, salsa, yogurt or sour cream, cheese, jalapeño, and hot sauce. Add beans or corn if you like, and serve with lime wedges.