Begin by slicing flank or sirloin steak against the grain into thin strips for tenderness. In a mixing bowl, marinate the steak with olive oil, lime juice, minced garlic, salt, pepper, and fajita seasoning. Allow the steak to marinate for at least 15 minutes.

Heat a cast iron skillet over medium-high heat until it’s hot and shimmering. Add the marinated steak strips to the skillet, spreading them evenly. Sear for 2–3 minutes on each side until they develop a beautifully browned crust while still remaining tender. Once cooked, transfer the steak to a plate and let it rest.

In the same skillet, toss in sliced red onion and bell peppers. Sauté them over medium heat for about 5–7 minutes, stirring occasionally until they soften and commence caramelizing, enhancing their natural sweetness.

If you're using cauliflower rice, add a bit of olive oil back to the skillet and cook it for about 5–7 minutes, stirring frequently until tender. Alternatively, use fresh shredded lettuce as your base.

Now it’s time to build your Steak Fajita Bowl! Start by layering your base of either cooked cauliflower rice or fresh shredded lettuce. Next, add the sautéed bell peppers and onions generously over the base, followed by the succulent cooked steak.

Finish your bowl by topping it off with slices of creamy avocado, a sprinkle of fresh cilantro, and a generous squeeze of lime juice to brighten the flavors.