In a bowl, combine the lime juice, minced garlic, soy sauce, cumin, salt, and pepper to create a marinade.
Place the ribeye steak in a shallow dish and pour the marinade over it. Make sure both sides are coated.
Let the steak marinate for at least 20 minutes to allow the flavors to penetrate.
Heat a grill or grill pan over medium-high heat. Then remove the steak from the marinade and pat it dry with a paper towel to promote a good sear.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your preference.
Remove the steak from the grill and let it rest for a few minutes. Slice it thinly against the grain.
For the base, divide the cooked rice among four bowls, creating a base.
Top the rice with sautéed bell peppers and onions. And arrange the sliced steak on top of the veggies, creating a centerpiece.
Add shredded lettuce or greens, sliced tomatoes, red onions, and avocado slices to the bowl.
Spoon salsa or pico de gallo and dollop sour cream or Greek yogurt in the bowl. If desired, sprinkle shredded cheese over the top. And garnish with fresh cilantro leaves.
Serve the Steak Burrito Bowls immediately and savor the delicious flavors.