Step 1

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.

Step 2

In a medium bowl, combine 2 tablespoons of oil, chopped cilantro, lime juice, and the remainder of the seasonings. Add the steak and marinade into a large zip-top bag. Seal and press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.

Step 3

Slice the the onions and bell peppers.

Step 4

Heat 1 tablespoon oil in a 12" skillet over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of seasoning. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.

Step 5

Add ghee (or butter) on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.

Step 6

Divide the cauliflower rice evenly among bowls. Layer with cooked steak and vegetables.

Step 7

Serve with lime wedges and garnish with avocado, cilantro, grilled or roasted corn along with other toppings of your choice.

Step 8

Enjoy immediately.