Prepare the steak: Pat the steak dry with a paper towel. In a small bowl, combine smoked paprika, cumin, chili powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the steak to ensure a flavorful crust when cooked.

Cook the vegetables: Heat half of the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Sauté for 5–7 minutes, stirring frequently, until they are tender but still slightly crisp and vibrant in color. Remove from skillet and set aside.

Cook the steak: In the same skillet, add the remaining olive oil. Add the seasoned steak and cook for 3–5 minutes per side, depending on thickness and desired doneness. Once cooked, transfer to a cutting board and let it rest for 5 minutes to lock in juices. Then slice thinly against the grain for maximum tenderness.

Assemble the bowl: In serving bowls, start with a base of cooked brown rice or quinoa. Arrange black beans, sautéed peppers and onions, and sliced steak on top. Add avocado slices and sprinkle with fresh cilantro for a burst of freshness.

Finishing touches: Serve with lime wedges on the side for squeezing over the bowl, and optionally drizzle with hot sauce or your favorite salsa. This enhances flavor and adds a zesty kick to the bowl. Enjoy immediately while warm for the best experience.