2red bell peppersseeded and cut into 1/4-inch strips
1green bell pepperseeded and cut into 1/4-inch strips
1large yellow onionhalved and cut into 1/4-inch strips
Flour or corn tortillas
Chopped fresh cilantro
Sliced fresh avocado
Nonfat plain Greek yogurt or sour cream
Crumbled queso fresco or feta
In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak’s temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.
TO STORE: Refrigerate beef and veggies in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-low heat.
TO FREEZE: Freeze the beef and veggies in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.