Caramelized Onion and Steak Fajita Platter with Zucchini-Infused Black Beans

Thinly slice 10 oz flank steak against the grain into 2-inch strips. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp lime juice, 1/2 tsp cumin, and 1/4 tsp garlic powder. Toss the steak in this marinade and let sit for 5 minutes.

Using a box grater, finely grate 1 small zucchini. Drain and rinse 15 oz canned black beans. In a small saucepan over medium heat, combine the beans, grated zucchini, 1/2 tsp cumin, 1/4 tsp garlic powder, and 2 tbsp water. Simmer for 8-10 minutes, mashing slightly, until the zucchini is fully incorporated and the mixture is thick.

While the beans simmer, thinly slice 1 medium yellow onion. Pat the 10 oz marinated steak dry with paper towels to ensure a proper sear. Heat 1 tbsp oil in a large cast-iron skillet over high heat until shimmering.

Add the steak to the skillet in a single layer. Sear for 2 minutes without moving to develop a deep brown crust (fond), then flip and cook for 1 more minute. Remove the steak from the pan and set aside on a plate.

In the same skillet, add 1 tbsp oil and the sliced yellow onion. Sauté over medium-high heat for 5 minutes. Add 1 cup bell pepper strips and a splash of water (about 1 tbsp) to deglaze the pan, scraping up all the flavorful browned bits from the steak.

Continue cooking the onions and peppers for 3-4 minutes until the onions are caramelized and golden. Return the steak and any accumulated juices to the pan, tossing for 30 seconds to warm through.

Warm 6 flour tortillas in a dry pan or microwave. Pit and slice 1 avocado and finely chop 2 tbsp fresh cilantro.

Serve the steak and vegetable mixture on a large platter alongside the zucchini-infused black beans. Garnish with 1/4 cup sour cream, the sliced avocado, 2 tbsp cilantro, and the remaining 1 tbsp lime juice for acidity balance.