Skillet-Seared Steak Fajitas with Charred Peppers and Cilantro-Lime Rice

Rinse 1.5 cups long-grain white rice under cold water until the water runs clear. Drain well.

In a medium saucepan over medium heat, add 1 tbsp olive oil. Add the rice and toast, stirring frequently, for 2 minutes until slightly opaque.

Mince 3 cloves of garlic. Add 1/3 of the minced garlic to the rice and cook for 30 seconds. Pour in 3 cups beef broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

While the rice simmers, slice 1.5 lbs flank steak against the grain into thin strips, roughly 1/4 inch thick.

In a medium bowl, toss the steak strips with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and the remaining minced garlic.

Wash and core 1 red bell pepper and 1 yellow bell pepper. Slice them into thin strips. Peel 1 large red onion and slice into thin wedges.

Heat 2 tbsp olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Add the steak strips in a single layer (work in batches if necessary). Sear for 3-4 minutes, undisturbed, until a dark crust forms. Flip and cook for 1 more minute, then remove steak from the pan and set aside.

In the same skillet, add 1 more tbsp olive oil if needed. Toss in the sliced peppers and onions. Sauté over medium-high heat for 5-6 minutes until the vegetables are tender-crisp and have dark charred edges. Return the steak and any accumulated juices to the skillet and toss for 1 minute to combine.

Finely chop 1 bunch of fresh cilantro and juice 1 lime. Cut the second lime into wedges for serving.

Once the rice is tender and liquid is absorbed, remove from heat. Fluff with a fork and stir in the juice of 1 lime and 1/2 cup of the chopped cilantro.

Divide the cilantro-lime rice among four plates. Top with the seared steak and charred vegetable mixture. Garnish with the remaining cilantro and serve with lime wedges.