Make the seasoning: If mixing your own, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Adjust heat with cayenne if you like.

Prep the steak: Pat dry. Slice against the grain into 1/2-inch strips or keep it whole for a quick sear and slice later. Both work—sliced cooks faster; whole gives a great crust.

Marinate: In a bowl, toss steak with 1.5 tablespoons oil, 1 tablespoon seasoning, minced garlic, zest of 1 lime, and juice of 1 lime. Let sit 20–30 minutes at room temp, or up to 4 hours in the fridge.

Cook your base: Make rice, quinoa, or cauliflower rice. Season simply with a pinch of salt and a squeeze of lime. Fluff and set aside.

Sauté peppers and onions: Heat a large skillet over medium-high until hot. Add 1 tablespoon oil. Cook sliced peppers and onions with a pinch of salt and 1 teaspoon seasoning, tossing until crisp-tender with some char, about 6–8 minutes. Remove to a plate.

Cook the steak: Return skillet to high heat. Add 1 tablespoon oil. If sliced, cook in batches 2–3 minutes total until browned but still pink inside. If whole, sear 3–4 minutes per side to medium-rare to medium, then rest 5 minutes and slice thinly against the grain.

Deglaze (optional but tasty): With heat off, splash in a tablespoon of water or lime juice to lift the browned bits. Toss steak in those juices for extra flavor.

Taste and adjust: Sprinkle a little more seasoning or salt if needed. A final squeeze of lime brightens everything.

Assemble bowls: Divide base among 4–5 meal prep containers. Top with steak, peppers, and onions. Add black beans or corn if using. Garnish with cilantro.

Add cool toppings smartly: Pack avocado, salsa, cheese, and Greek yogurt in separate small containers. This keeps textures fresh and prevents sogginess.