Pat the steak dry with paper towels and season both sides with 1/2 tsp kosher salt, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder and a pinch of black pepper. Drying the meat removes surface moisture so the steak can sear properly; the spices on the surface will toast and develop aromatic oils when it hits the hot pan.

In a large heavy skillet or cast-iron pan, heat 1 tbsp of the olive oil over high heat until shimmering and just starting to smoke. A very hot pan is essential to create a brown, flavorful crust (Maillard reaction) on the thin skirt or flank steak within 2–3 minutes per side.

Add the steak in one even layer (you may need to do this in two batches if your pan is small). Sear without moving for 2–3 minutes to develop a deep brown crust, then flip and sear the other side 2 minutes for medium-rare (adjust 1–2 minutes longer if you prefer medium). Skirt and flank are thin and fibrous; quick, hot cooking keeps them tender. Remove steak to a cutting board and let rest 6–8 minutes—resting lets juices redistribute and prevents them from spilling out when you slice.

While the steak rests, return the same pan to medium-high heat (leave the browned bits — they’re flavor gold). Add the remaining 1 tbsp olive oil. Add the sliced onion and bell peppers and a pinch of salt (about 1/4 tsp) and sauté, stirring occasionally, until they start to soften and char in places, about 6–7 minutes. Cooking at moderately high heat encourages caramelization which heightens sweetness and gives that classic fajita char.

Push the peppers and onions to the side of the pan and reduce heat to medium. Add the cauliflower rice, the remaining 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder and the remaining 1/2 tsp kosher salt. Stir to combine and spread into an even layer — you want direct contact with the pan so excess moisture can evaporate and the rice can develop a little color. Cook, stirring occasionally, about 6–8 minutes until the cauliflower is tender but not mushy. Season to taste.

Meanwhile, slice the rested steak thinly across the grain (this shortens the muscle fibers and makes each bite tender). If your steak was very thick in places, slice it so each piece is about 3–4 mm wide.

Taste the cauliflower rice and vegetables and add a squeeze of lime juice (about 1 tbsp) plus a scatter of black pepper. The acid brightens the rich steak and avocado and balances the heat and oil.

Divide the cauliflower rice between two bowls, top with the pepper-onion mixture, arrange sliced steak on top, and finish with avocado slices. If you like, add an extra lime wedge for squeezing at the table.

Serve immediately so the steak is warm and the avocado stays creamy. Leftovers can be refrigerated up to 2 days; reheat cauliflower and steak gently in a skillet to avoid drying the meat.