Grilled Flank Steak with Sautéed Peppers & Onions, White Rice & Warm Flour Tortillas

Rub the flank steak with olive oil, salt, black pepper, smoked paprika, garlic powder, cumin, oregano, and fresh lime juice.
Let marinate for 30 minutes.
Preheat the grill or cast-iron skillet over medium-high heat.
Grill for 4-5 minutes per side for medium-rare (adjust for desired doneness).
Let the steak rest for 5-10 minutes, then slice against the grain.
Sauté the Peppers & Onions:

Heat olive oil in a skillet over medium heat.
Add the sliced bell peppers and onions, and season with salt, black pepper, garlic powder, and chili flakes (if using).
Sauté for 5-7 minutes until the peppers and onions are soft but still vibrant.
Cook the White Rice:

Rinse the rice under cold water until the water runs clear.
Bring water to a boil in a pot, then add the rice and salt. Cover, and reduce the heat to low.
Cook for 15 minutes, then fluff with a fork and stir in the butter.
Warm the Flour Tortillas:

Heat a skillet over medium heat and lightly butter each tortilla.
Warm the tortillas for 30 seconds per side, stacking them in a basket lined with a yellow cloth to keep them warm.
Plate & Serve:

Arrange the sliced flank steak on a large wooden cutting board.
Serve the sautéed bell peppers and onions in a ceramic dish.
Place the fluffy white rice in a black container, and warm tortillas in a basket.
Set the table with plates, cutlery, napkins, water bottles, and a deck of cards for a fun dining experience.
Serving and Storage Tips: