Slice the steak: Pat dry and slice against the grain into 1/2-inch strips. If using skirt or flank, trim excess silver skin for tenderness.

Make the marinade: In a bowl, combine 2 tbsp oil, juice of 1 lime, zest of 1/2 lime, 2 minced garlic cloves, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/2 tsp black pepper.

Marinate: Toss steak with the marinade. Rest 20–30 minutes at room temp (or up to 8 hours in the fridge). This boosts flavor and tenderness.

Prep veggies: Slice peppers into thin strips and the onion into half-moons. Toss with 1 tbsp oil, a big pinch of salt, and a dash of chili powder and cumin.

Cook the base: Make your rice or cauliflower rice. Keep warm. For extra flavor, stir in a squeeze of lime and chopped cilantro.

Sear the peppers and onions: Heat a large skillet over medium-high until hot. Add peppers and onions. Cook 6–8 minutes, stirring occasionally, until slightly charred and tender. Remove to a plate.

Sear the steak: Add a bit more oil if needed. Increase heat to high. Spread steak in a single layer and cook 2–3 minutes per side until browned and just cooked through. Avoid overcrowding; cook in batches if necessary.

Deglaze and finish: Reduce heat to medium. Add the last minced garlic clove and a splash of lime juice. Scrape up browned bits for extra flavor. Return peppers and onions to the pan. Toss briefly. Adjust salt and pepper.

Warm beans and corn (optional): In a small saucepan, warm black beans and corn with a pinch of salt and cumin until heated through.

Assemble bowls: Add rice or cauliflower rice to bowls. Top with steak, peppers and onions, beans and corn (if using), dollops of Greek yogurt, sliced avocado, chopped cilantro, and jalapeño. Finish with lime wedges.