In a large bowl, whisk together 2 tablespoons of olive oil, mashed chipotles in adobo sauce, lime juice, minced garlic, chili powder, kosher salt, smoked paprika, and garlic powder.
Place the steak in the bowl and turn to coat in the marinade. Cover and allow to marinate in the fridge for a minimum of 2 hours or overnight.
Heat a large skillet over medium-high heat. Once hot, add the remaining tablespoon of olive oil. Remove the steak from the marinade and place it in the hot skillet.
Cook until the desired doneness, about 4 minutes on each side for medium. Remove to a plate and cover with foil.
Vegetables
Add 1 tablespoon of olive oil to the same skillet.
Add the sliced onions and peppers. Season with salt and cook the veggies, stirring occasionally, for 5 to 7 minutes.
Serving
Once you have everything prepared, slice the steak into strips.
Add cooked rice to the bottom of bowls, and top with steak, vegetables, and toppings.
Recipe Tips
You can use any cut of steak that you like. I recommend flank, skirt, or NY strip.
You can substitute steak with chicken or shrimp.
You can substitute white rice with cilantro lime rice, cauliflower rice, or lettuce.