Slice the steak. Trim any silver skin. Slice thinly across the grain into 1/2-inch strips for tenderness, or leave whole to sear and slice after resting. Pat dry.

Season the meat. In a bowl, combine steak with half the olive oil, minced garlic, half the lime juice, and all the fajita seasoning. Toss to coat. Let sit 10–20 minutes at room temp while you prep veggies.

Prep the veggies. Slice peppers and onion into thin strips. Chop cilantro. Set aside.

Cook the cauliflower rice (or prep greens). For cauliflower rice, heat a nonstick skillet with a splash of olive oil. Sauté 4–5 minutes with a pinch of salt until just tender. Squeeze in a little lime, then set aside. If using greens, toss with a bit of lime juice, olive oil, and salt.

Sear the steak. Heat a large cast-iron or stainless skillet over medium-high until hot. Add steak in a single layer (work in batches). Sear 2–3 minutes per side for strips, or 3–4 minutes per side for a whole piece, until nicely browned and cooked to your liking. Remove to rest on a plate. Do not overcrowd.

Sauté peppers and onions. In the same skillet, add a drizzle of oil if needed. Toss in peppers and onions with a pinch of salt. Cook 4–6 minutes, stirring occasionally, until crisp-tender with some char. Add remaining lime juice to brighten.

Slice (if whole) and combine. If you seared the steak whole, slice it thinly across the grain. Return steak to the pan and toss with peppers and onions for 30 seconds to warm through. Stir in chopped cilantro.

Assemble bowls. Add cauliflower rice or greens to each bowl. Top with the steak-pepper mix. Finish with avocado slices, a spoon of Greek yogurt, salsa, or jalapeños if you like.

Taste and adjust. Add a pinch more salt, an extra squeeze of lime, or a dash of hot sauce until it sings.