Begin by heating up your grill or a large cast iron skillet or griddle to medium-high heat. You want the pan or grill very hot before putting the meat on. Heat for 5 minutes.
Meanwhile, remove flank steak from packaging and rub olive oil on each side. Then season generously on each side with chile lime seasoning and garlic salt. If you can't find Chile Lime seasoning (I get mine at Trader Joe's), you can easily season with chili powder and a squeeze of fresh lime juice.
Once seasoned, use tongs to transfer steak to heated pan or grill. Sear/cook on each side for 4-7 minutes until cooked to your liking (we like ours medium - medium well).
Once steak is cooked to your liking, remove from pan or grill and let rest on a cutting board for 10 minutes. Sprinkle with additional garlic salt.
While steak is resting prepare your veggies. Heat oven to 415 degrees F.
On a large sheet pan or baking sheet, place your sliced bell pepper s and onions. Drizzle with olive oil and chile lime seasoning. Heat in oven for 10-15 minutes until peppers are cooked through and onions are soft.
While peppers and onions are cooking, heat a sautee pan to medium high heat. Add in pre "riced" cauliflower rice and sprinkle with garlic salt. Cover and cook until soft.
Mash avocado in a bowl with a squeeze of lime juice and a generous sprinkle of garlic salt.
Once steak has rested slice in thin strips.
Create bowls by layering cauliflower rice, peppers and onions, then steak in each bowl. Top with a large dollop of guac and a small scoop of light sour cream or plain Greek Yogurt.
Garnish with chopped cilantro and a squeeze of fresh lime juice, and enjoy!!