Make the marinade

• Whisk the olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt and black pepper in a bowl.
• Add the steak and coat well, then cover and refrigerate.

Prep the vegetables

• Slice the bell peppers and onion.
• Season the vegetables and set aside.

Cook the steak

• Heat a pan over high heat and cook the steak about 5 minutes per side.
• Transfer to a board and rest.

Wash the lettuce

• Wash and chop the lettuce while the steak rests.
• Arrange the lettuce in bowls or on a platter.

Sear the peppers and onions

• Cook the seasoned peppers and onion in the hot pan until softened and lightly charred.

Make the cilantro vinaigrette

• Blend or whisk the cilantro, red wine vinegar and olive oil until emulsified.

Assemble the salad

• Slice the rested steak against the grain.
• Top the lettuce with the peppers, onion and steak, then drizzle with the cilantro vinaigrette.