1. Start by preparing the steak: Pat the steak dry with paper towels, then season generously with salt, pepper, cumin, smoked paprika, chili powder, oregano, and cayenne pepper if using. Let it rest for about 10 minutes to absorb the spices.
2. Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once shimmering, add the steak slices in a single layer. Cook for about 2-3 minutes per side until nicely charred but still tender inside. Remove the steak from the pan and set aside to rest.
3. In the same pan, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers along with a pinch of salt. Sauté for about 5-7 minutes until the vegetables are soft but still have a slight crunch.
4. Add the minced garlic to the vegetables and cook for another minute until fragrant. Squeeze in half the lime juice and stir to combine.
5. If using cauliflower rice, gently warm it in a separate pan with a touch of olive oil or steam until tender. Season lightly with salt and pepper.
6. To assemble your bowls, start with a generous scoop of cauliflower rice or greens, layer on the sautéed peppers and onions, then arrange the sliced steak on top.
7. Finish with fresh cilantro, a squeeze of the remaining lime juice, sliced avocado, and crumbled queso fresco if desired.
8. Serve immediately while warm and bursting with vibrant flavors.

I remember the first time I made this for Ouma; we sat down, fork in hand, and she whispered, “Mama Lou would be proud.” That moment, sharing food and love, is why I keep returning to these flavors.