1. 1. Slice the flank or skirt steak against the grain into thin strips, about 1/4-inch thick.

2. 2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

3. 3. Place steak in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with half of the seasoning. Toss to coat. Let marinate at least 15 minutes.

4. 4. Slice bell peppers and red onion into thin strips.

5. 5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add peppers and onion, sprinkle with remaining seasoning. Sauté 5-7 minutes until tender-crisp. Remove from pan.

6. 6. Return skillet to medium-high heat. Add marinated steak in a single layer (cook in batches if needed). Sear 2-3 minutes per side until browned.

7. 7. Return veggies to the pan. Squeeze lime juice over everything. Toss to combine and heat through.

8. 8. Divide rice or quinoa among bowls. Top with steak and veggie mixture.

9. 9. Garnish with avocado, cilantro, salsa, and yogurt or sour cream as desired.