Sheet-Pan Lime-Marinated Flank Steak and Bell Peppers

Rinse 2.5 cups of uncooked white rice under cold water. In a medium pot, combine the rinsed rice, 5 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, prepare the marinade. Squeeze the 3 fresh limes to yield about 6 tablespoons of juice. In a medium bowl, whisk together the lime juice, 3 tablespoons of vegetable oil, 4 minced garlic cloves, 1.5 tablespoons of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Slice 2 pounds of raw flank steak thinly against the grain into 2-inch strips. Place the steak in a bowl and pour half of the prepared lime marinade over it, tossing to coat. Let the steak marinate at room temperature for 10 minutes.

Wash, core, and slice the 2 red bell peppers and 2 green bell peppers into thin strips. Toss the sliced peppers with the remaining half of the lime marinade in a separate bowl.

Preheat your oven's broiler to high and position the oven rack about 6 inches below the heating element.

Spread the marinated flank steak strips and the seasoned bell peppers in a single, even layer across a large sheet pan. Ensure they are spread out to promote charring rather than steaming.

Broil for 8 to 10 minutes, tossing the peppers and flipping the steak strips halfway through the cooking time, until the steak is slightly charred at the edges and cooked to medium-rare, and the peppers are tender-crisp.

Wash and finely chop 0.5 cup of fresh cilantro.

Divide the cooked white rice among 6 bowls. Top each bowl with equal portions of the broiled lime-marinated flank steak and roasted bell peppers. Garnish with the chopped fresh cilantro before serving.