In a bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, salt, smoked paprika, and chopped cilantro. Coat the flank steak well in the marinade, then let it sit for at least 2 hours or overnight for the best flavor infusion.

Before cooking, bring the marinated steak to room temperature by letting it rest on the counter for 20 minutes. Pat it dry with paper towels and sprinkle some sea salt over it.

Heat 1 tablespoon of olive oil in a cast iron skillet over high heat. Sear the steak for about 4 minutes on each side until it's medium rare. For accuracy, use a meat thermometer to check doneness.

Once seared, remove the steak from the skillet and cover it loosely with foil. Allow it to rest for 10 minutes, which helps retain its juices when sliced.

In the same skillet, add another tablespoon of olive oil. Sauté the sliced bell peppers and onion with a pinch of salt for about 5-7 minutes, or until they soften and become slightly caramelized.

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for approximately 5 minutes. Season with salt and a splash of lime juice to brighten the flavors.

Start by placing a generous base of cauliflower rice in a bowl. Top it with sliced, rested steak, the sautéed peppers, and onions. Finish off by adding your favorite toppings like avocado, fresh salsa, dairy-free sour cream, and chopped cilantro.