Prepare the steak: use a sharp knife to shallow slice/score the steak in a small criss-cross cut pattern to enable better marinating.* Marinate the steak overnight with ingredients under “steak seasonings” or at least 1-2 hours in the fridge.
Grill/pan-sear steak: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 2-3 minutes per side for medium to medium-rare, depending on the thickness of the cut, basting the steak with ghee and steak juices. Set aside to rest.
Cauliflower rice: Add 1 tbsp ghee or avocado oil to a heated skillet, when hot lower the heat to medium, add white parts of chopped scallions and finely chopped garlic. Season with a small pinch of salt. Saute until fragrant (about 10 seconds). Add 2 cups cauli rice, grated ginger, coconut aminos, and sesame oil. Season with a small pinch of salt. Stir fry quickly to cook the cauli rice to a soft (but not mushy) texture. Turn off the heat and stir-in green parts of scallion.
Serve: Slice steak against the grain. Serve it with cauliflower rice, fried egg, and top with tomato sauce.
*lightly score the skirt steak will enable better marination. If the skirt steak you purchase is very thin cut (I.e. less than ¼-inch thick), skip the scoring (cross-cross cut) step.