1. Begin by preparing your steak. In a medium bowl, combine 1 tablespoon olive oil, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Add the thinly sliced steak and toss well to coat. Let it marinate at room temperature for 15-20 minutes while you prep the vegetables.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and peppers, cooking until they soften and develop a slight char, about 6-8 minutes. Stir occasionally to avoid burning. Add the minced garlic in the last minute of cooking, then remove the vegetables from the skillet and set aside.
3. In the same skillet, increase the heat to high and add the marinated steak in a single layer. Cook for about 2-3 minutes per side, depending on thickness, until the steak is nicely seared but still tender. Avoid overcrowding the pan—cook in batches if necessary.
4. While the steak cooks, warm your cauliflower rice in a separate pan over medium heat for 3-5 minutes, or until just tender. Season lightly with salt and pepper. Alternatively, have your fresh greens ready if you prefer a raw base.
5. Once the steak is cooked, return the peppers and onions to the pan, toss everything together briefly to combine and heat through. Squeeze fresh lime juice over the mixture for a bright finish.
6. Assemble your bowls by layering cauliflower rice or greens, then topping with the steak and veggie mixture. Garnish with chopped cilantro, sliced avocado, and a dollop of Greek yogurt or sour cream if you like.

One of my fondest memories is standing at the kitchen counter with my daughters, Olivia and Isabella, teaching them how to toss the peppers just right—watching their eyes light up as the aromas filled our cozy Monterey home. This simple, honest cooking is the kind of tradition I treasure sharing with them, just like Nonna Rosa did with me.