Slice steak into 1/4 inch strips.
In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive, oil, cumin, chili powder, and lime juice. Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
Remove steak from the marinade and pan fry over medium heat until is cooked all the way through.
In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, guacamole, and shredded cheese.
Top with cilantro and lime juice.