Chili Lime Steak Fajitas

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(80g)
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  Cilantro, Fresh(30g)
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  Garlic(120g)
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  Brown sugar(5g)
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  Red pepper flakes(4g)
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  Cumin, Ground(3g)
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  1 teaspoon salt
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  Beef Flank Steak, Boneless(454g)
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  Bell Pepper
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  Yellow Onion
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  Avocado
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  Flour Tortillas
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  Lettuce, Romaine
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  1 pinch cilantro (to garnish)
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  Sour Cream(5g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Combine the olive oil, fresh lime juice, minced garlic, ground cumin, brown sugar, and red pepper flakes in a bowl. Divide the marinade in half—place the flank steak in one portion and marinate for at least 30 minutes at room temperature (or up to 2 hours refrigerated). Reserve the other half of the marinade untouched for cooking and serving.
2. 2Heat 1 teaspoon of olive oil in a cast iron skillet or grill pan over medium-high heat until shimmering. Remove the steak from its marinade and place in the hot pan. Cook for 4–5 minutes per side until the exterior is deeply browned and the internal temperature reaches 130–135°F for medium-rare, depending on thickness. Transfer to a cutting board and rest for 5 minutes.
3. 3Wipe the same pan clean with a paper towel and add another teaspoon of olive oil over medium-high heat. Add the sliced bell peppers and onions in a single layer. Cook for 5–7 minutes, stirring occasionally, until the peppers are tender-crisp and lightly charred at the edges. Pour half of the reserved marinade over the vegetables and cook for 1–2 minutes more until the liquid reduces slightly.
4. 4Slice the rested steak thinly against the grain.
5. 5Warm the flour tortillas in the same skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
6. 6Divide the sliced steak, sautéed peppers and onions, shredded romaine lettuce, sliced avocado, and fresh cilantro evenly among 4 airtight containers while warm.
7. 7Store the remaining reserved marinade separately in a small container for drizzling at serving time.
8. 8Top each portion with a dollop of sour cream and drizzle with the reserved marinade when ready to eat. Serve with warm tortillas.