Trim and score the steak: Pat the 500 g flank or skirt steak dry with paper towels and trim any large silver skin pieces. Lightly score the surface (shallow, 1/4-inch cuts across the grain) so marinades penetrate and the steak cooks evenly—this also helps shorter, tougher cuts relax during cooking.

Marinade and season the steak: In a bowl combine 1 tbsp olive oil, 1 tbsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika (if using), 1 tsp kosher salt and 1/2 tsp black pepper plus the zest and juice of half a lime. Rub the mixture into the steak and let it sit at room temperature for 15–20 minutes. Why: oil and acid loosen the muscle fibers and help flavor penetrate; a short room‑temp rest ensures more even cooking.

Prepare the vegetables: While the steak marinates, slice 2 bell peppers into 6–8 mm strips and cut the large onion into 8–10 mm wedges. Mince 2 garlic cloves. Having everything uniform ensures even caramelization and quick, controlled cooking.

Make the quick guacamole: Halve and pit the avocado, scoop the flesh into a bowl and mash lightly with a fork (leave some texture). Add the juice of the remaining half-lime, a pinch of salt, 1 tbsp chopped cilantro, a pinch of chili powder, and 1 tbsp water or stock if you want a silkier consistency. Why: lime brightens the fat of the avocado and the small amount of liquid helps the guac coat the salad rather than clump.

Cook the cauliflower rice: Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add the cauliflower rice and a pinch of salt, stir for 3–4 minutes until just softened but not mushy; finish with a squeeze of lime. Why: brief high‑heat cooking dries excess moisture so it stays fluffy and doesn't water down the salad.

Sear the peppers and onions: Use a large cast‑iron skillet or grill pan over medium-high heat. Add 1 tbsp olive oil and swirl; when shimmering add the sliced peppers and onions in one layer (don’t overcrowd—cook in batches if necessary). Sprinkle a pinch of salt and add the minced garlic after 1 minute to avoid burning. Let them sit, undisturbed, for 2–3 minutes to develop char, then toss and cook another 2–3 minutes until they are softened and caramelized. Why: allowing the vegetables to char builds deep, sweet, smoky flavor fundamental to fajitas.

Sear the steak: Wipe the pan or preheat your grill to high. Pat the steak dry again (dry surface = better browning). Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) for a 1–1.5 cm thick flank; thicker cut or preference for more done will take longer. Why: high-heat searing creates the Maillard crust (flavor), which contrasts nicely with the tender interior.

Rest and slice the steak: Transfer the steak to a cutting board and tent loosely with foil for 8–10 minutes. Resting lets juices redistribute; slicing too soon causes them to pour out. Slice thinly across the grain—this shortens muscle fibers and makes each bite tender.

Assemble the base: Divide the mixed greens evenly among four bowls or plates (3 cups total). Spoon warm cauliflower rice into the center or to one side so it warms the greens slightly without wilting them completely. Why: keeping contrast between warm and cool elements enhances texture and flavor.

Top with vegetables and steak: Arrange the hot caramelized peppers and onions over the greens and cauliflower rice. Fan the sliced steak over the top so each portion gets an even ratio of meat and veg. Why: distributing components visually and texturally makes every forkful balanced.

Finish with guacamole and herbs: Spoon a generous dollop (about 2–3 tbsp) of guacamole next to the steak on each plate, scatter remaining chopped cilantro, and add lime wedges. Finish with a crack of black pepper and a light drizzle of olive oil if desired. Why: the creamy guacamole and acid from lime cut the richness of the steak and oil, brightening the whole dish.

Serve and enjoy: Offer hot sauce or sliced jalapeño on the side if diners want extra heat. Encourage diners to mix a little of every element on the fork for maximum contrast: smoky steak, sweet charred veg, creamy guac, bright lime, and crisp greens.