Mix the skirt steak in a bowl with the cumin, chili powder, salt, pepper, aminos, vinegar, scallions, and honey. Allow to marinate for at least a half hour or at most 24 hours.

In a large frying pan, add some olive oil and cook the peppers and onion on medium low heat for about a half hour until browned and tender.

Preheat the grill and cook the steak on high heat for about 5-7 minutes per side until cooked to desired doneness (medium is my favorite for this cut of steak) Allow to rest 10 minutes before slicing.

Cut the cauliflower in half and remove the bottom of the steam along with any green leaves. Use a cheese grater to grate the cauliflower into rice.

Preheat a frying pan with a little oil and add the rice. Season with the turmeric and paprika and stir to combine. Cook on high heat for about 5 minutes, stirring often, until tender. I like mine to get a little browning if possible.

To serve, put the rice into the bowl first, then the peppers and onions, then the steak, and top with the pico de gallo and guacamole.