Prep the Steak:

Use clean paper towels to pat the steak dry. Lightly season with salt and pepper, pressing the seasoning into the surface. Transfer the steak to a large bowl and set it aside.

Marinate the Steak:

In a small bowl, combine avacado oil, lemon juice, chili powder, cumin, minced garlic, soy sauce, kosher salt, and chopped cilantro (optional). Whisk until the marinade is well mixed. Pour it over the steak, ensuring the meat is fully coated. Seal the container and refrigerate for at least 30 minutes.

Cook the Steak:

Preheat a large cast iron skillet over medium-high heat. Add a bit of oil and swirl to coat. Remove the steak from the marinade, allowing any excess to drip off (discard the marinade). Place the steak in the hot skillet and sear for 4 minutes per side, then cook another 2 minutes per side. Adjust the heat as needed to prevent burning, and add more oil if the pan becomes too dry. Once done, transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly.

To assemble the bowls:

Add white rice to each bowl (steam the rice according to package directions) then top with sliced steak, sauted fajita vegetables, corn, guacamole, sour cream, fresh cilantro, diced tomatoes, and lime wedges.