Place the steak in a baking dish or plastic bag and cover with the tequila, olive oil, cilantro sprigs, lime juice, salt and pepper. Let marinate for 30 minutes at room temperature.
Cook rice according to package directions.
In a small saute pan, add the sliced peppers and onions and let cook for 10 minutes, stirring frequently.
Combine the black beans and the taco seasoning and set aside.
Heat the grill or a grill pan over medium-high heat. Cook the steak for 4 minutes a side, then remove from the heat and let rest for 10 minutes. Dice into bite-sized pieces.
To build your bowl, add the cooked rice, steak, seasoned black beans, rip the lettuce into the bowl, then add the salsa and dollop of greek yogurt. Sprinkle with extra cilantro and a squeeze of lime, if desired.