Easy Steak Fajitas

• •
  Olive oil(30g)

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

• •
  Lime Juice, Fresh(30g)
• •
  Taco Seasoning, Packet (E.G. Old El Paso)(60g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

• •
  Soy Sauce, Low Sodium(60g)
• •
  Cilantro, Fresh(60g)
• •
  Beef Flank Steak, Boneless(680g)
• •
  Bell Pepper
• •
  Yellow Onion
• •
  Flour Tortillas
• •
  Sour Cream

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

• •
  Guacamole, Store-Bought
• •
  Salsa, For Serving

Instructions

1. 1In a large bowl, combine the olive oil, lime juice, taco seasoning packet, soy sauce, and fresh cilantro. Divide the marinade in half—reserve ¼ cup in a small bowl for the vegetables, and pour the remaining marinade over the flank steak on a rimmed sheet pan. Cover and refrigerate the steak for at least 30 minutes, up to 8 hours.
2. 2Toss the bell peppers and onion with the reserved ¼ cup marinade in the large bowl and set aside.
3. 3Heat 1 tablespoon of olive oil in a 12-inch cast iron skillet over medium-high heat. Once shimmering, add the marinated bell peppers and onion to the skillet and cook, stirring often, until slightly charred and tender, 6–8 minutes. Transfer to a clean plate and keep warm.
4. 4Return the skillet to medium-high heat. Remove the flank steak from its marinade, discarding the liquid, and place in the hot skillet. Cook undisturbed for 4–5 minutes until a deep brown crust forms, then flip and cook for another 4–5 minutes until the internal temperature reaches 145°F. Transfer to a cutting board and let rest for 10 minutes.
5. 5Thinly slice the rested steak against the grain.
6. 6Divide the sliced steak evenly among 6 airtight containers while hot. Top each with an equal portion of the charred peppers and onions.
7. 7Pack the flour tortillas, sour cream, and store-bought guacamole in separate containers or alongside the steak and vegetable portions.
8. 8Refrigerate all containers for up to 4 days. Reheat steak and vegetables in a skillet over medium heat for 2–3 minutes before serving with tortillas and toppings.