Chili-Lime Flank Steak with Roasted Bell Pepper Salsa and Cilantro Cauliflower Rice

In a medium bowl, whisk together 2 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon lime zest, 1 tablespoon chili powder, 1 teaspoon cumin, 2 minced garlic cloves, 1 tablespoon honey, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Place the flank steak in a shallow dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for 15 minutes while preparing other components.

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.

Cut the red and yellow bell peppers into quarters and remove seeds and stems. Place skin side up on the prepared baking sheet.

Toss broccoli florets with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange on the same baking sheet with the peppers.

Roast peppers and broccoli for 15-20 minutes until peppers are charred and broccoli is tender with crisp edges.

While vegetables roast, cut cauliflower into florets and pulse in a food processor until it resembles rice grains. Work in batches if needed.

Transfer roasted peppers to a bowl and cover with plastic wrap for 5 minutes to steam. Then peel off the charred skin and dice into small pieces.

In a medium bowl, combine diced roasted peppers, minced jalapeño, diced red onion, 2 tablespoons lime juice, remaining minced garlic clove, 2 tablespoons chopped cilantro, and a pinch of salt. Mix well and set aside.

Heat a large cast iron skillet or grill pan over medium-high heat. Remove steak from marinade, patting dry with paper towels.

Sear the steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F/57°C), or adjust cooking time to your preferred doneness.

Transfer steak to a cutting board and let rest for 5-10 minutes before slicing thinly against the grain.

While steak rests, heat the remaining olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-6 minutes, stirring occasionally.

Add the chicken broth to the cauliflower and continue cooking until liquid is absorbed and cauliflower is tender, about 3-4 minutes.

Stir in the remaining chopped cilantro and season with salt and pepper to taste.

To serve, divide the cilantro cauliflower rice among four plates. Fan sliced steak over the rice, top with roasted bell pepper salsa, and garnish with diced avocado and roasted broccoli florets.