In a large bowl combine steak fajita marinade ingredients. Whisk to combine. Add flank steak to the marinade and let soak in the refrigerator for at least 4 hours, ideally 6-8, or up to overnight. (The longer the better!)
1 ¼ lbs. flank steak, 2 Tbsp. taco seasoning, 2 Tbsp. olive oil, 2 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, 1 Tbsp. honey, 1 lime, 2 Tbsp. olive oil, ½-¾ tsp. salt, ¼ tsp. black pepper
When ready to cook, add 2 tablespoons of oil to a large cast-iron skillet over medium-high heat along with the sliced bell pepper and onion. Cook for 7-8 minutes or until vegetables are crisp tender and slightly charred.
2 bell peppers, 1 red onion
Remove vegetables from the skillet and add the steak, letting any excess marinade drip off before adding it to the skillet. Cook steak over medium to medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
Let steak rest on a cutting board for 5 minutes before slicing. Cut steak into thin ¼" slices against the grain.
Serve steak fajitas as a taco with avocado and cilantro or in a bowl with Mexican rice or cauliflower rice. Enjoy!
Corn tortillas, Rice or cauliflower rice, Avocado, sour cream, or cilantro