Steak Fajitas

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  Cumin, Ground(13g)
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  Chili powder(8g)
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  Chipotle seasoning blend(5g)
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  Coriander, Ground(5g)
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  1 ½ teaspoons kosher salt (divided)
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  Beef Flank Steak, Boneless(680g)
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  Lime(8g)
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  Olive oil(60g)

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

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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Honey(8g)
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  Garlic(10g)
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Tortilla, Corn, 6-Inch
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  Cilantro, Fresh
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  Avocado
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Feta, Crumbled

Instructions

1. 1Combine the ground cumin, chili powder, chipotle seasoning blend, ground coriander, and salt in a small bowl. Zest the limes directly into the bowl and stir until combined.
2. 2Score the flank steak by making shallow diagonal cuts across the top, then repeat in the opposite direction to create a crosshatch pattern on both sides. Rub the spice mixture evenly over both sides of the steak, then place it in a large zip-top bag.
3. 3Whisk together the lime juice, olive oil, Worcestershire sauce, and honey in the same bowl. Pour the marinade into the bag with the steak, seal, and turn to coat evenly. Marinate at room temperature for 30 minutes to 1 hour, turning periodically, or refrigerate up to 1 day. If refrigerated, bring the steak to room temperature before cooking.
4. 4Wrap the corn tortillas in foil and place in a 300°F oven to warm while you cook the remaining ingredients.
5. 5Remove the steak from the marinade, pat it very dry, and heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the steak 4–6 minutes per side until an instant-read thermometer reaches 140°F and the exterior is deeply browned. Transfer to a cutting board, cover, and rest for 10 minutes, then slice across the grain into ½- to ¾-inch strips.
6. 6Add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add the bell peppers and onion, stir often, and cook 8 minutes until softened and the onions begin to turn golden. Stir in the remaining cumin, chili powder, and salt, then continue cooking 6–8 minutes more until vegetables are fully tender and starting to caramelize.
7. 7Add the fresh garlic and cook 30 seconds until fragrant, then remove from heat. Transfer the vegetables and sliced steak to a serving platter, drizzle with any collected juices, and divide evenly into 4 airtight containers while hot along with the warmed tortillas, fresh cilantro, avocado, Greek yogurt, and crumbled feta cheese.