In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper.

Add steak to the marinade and coat evenly. Let marinate for at least 20 minutes, or up to 8 hours in the refrigerator.

Heat a large skillet or cast-iron pan over medium-high heat.

Add a small amount of olive oil to the pan.

Cook steak for 3–5 minutes per side depending on thickness, until desired doneness is reached.

Remove steak from pan and let rest for 5–10 minutes.

In the same pan, add sliced bell peppers and onion.

Sauté until softened and lightly charred, about 6–8 minutes.

While vegetables cook, prepare cauliflower rice in a separate pan or microwave until tender. Season lightly with salt.

Slice steak thinly against the grain.

Assemble bowls: start with cauliflower rice, add peppers and onions, then top with sliced steak.

Garnish with fresh cilantro, avocado slices, and sour cream if desired.

Serve immediately.