Start the marinade. In a shallow dish, whisk together 2 tablespoons of the olive oil, the minced garlic, smoked paprika, cumin, oregano, salt, and pepper. The smell will be warm and earthy, a promise of the flavour to come. Place the steak in the dish, turning to coat it thoroughly. Cover and let it sit at room temperature while you prepare the rice—this gives the flavours a chance to sink in.

Cook the rice. In a medium saucepan with a tight-fitting lid, combine the rice and stock. Bring it to a boil over high heat—you'll hear the liquid bubbling eagerly. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. The kitchen will begin to smell clean and starchy. After 15 minutes, remove the pan from the heat and let it sit, covered, for another 5 minutes. Fluff the rice gently with a fork; it should look separate and fluffy, not clumpy.

Prepare the vegetables. While the rice rests, heat the remaining 1 tablespoon of olive oil in a large, heavy-based frying pan or cast-iron skillet over medium-high heat until it shimmers. Add the sliced onion and bell peppers. Let them cook undisturbed for 2-3 minutes—you want them to develop dark, charred spots, which smell sweet and slightly smoky. Then toss them and cook for another 2-3 minutes until they are tender but still have a little bite. Transfer them to a plate and keep warm.

Cook the steak. Increase the heat under the same pan to high. It needs to be screaming hot for a good sear. Place the marinated steak in the pan. You should hear a powerful, satisfying sizzle the moment it hits the surface. Cook for 3-4 minutes per side for medium-rare, depending on the thickness. The surface should be a deep, caramelised brown. If you're unsure, use a meat thermometer—50-52°C for medium-rare. The smell at this stage is incredible: charred, spiced, and beefy.

Rest the steak. Transfer the cooked steak to a cutting board and let it rest for a full 5-7 minutes. This is a crucial step you must not skip. As it rests, the internal temperature will continue to rise slightly, and the juices will redistribute throughout the meat. If you cut into it too soon, all those precious juices will run out onto the board, leaving you with a dry steak.

Finish the rice. While the steak rests, stir the chopped cilantro, lime zest, and lime juice into the fluffed rice. The green flecks of cilantro and the bright, citrusy aroma will instantly lift the dish. Taste and adjust seasoning with a little more salt if needed. The rice should be fragrant and slightly tangy.

Slice and assemble. After the steak has rested, slice it thinly against the grain (look for the lines in the meat and cut perpendicular to them). The slices should be tender and glistening. To serve, spoon a generous portion of the cilantro lime rice into each bowl. Top with the sliced steak, the charred peppers and onions, and any of your chosen toppings. Finish with a final squeeze of lime juice over everything—it brightens the whole bowl.