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Dinner● 4-Day Fridge Freshness❄️ Freezer Friendly

Cast-Iron Seared Steak Fajita Strips with Charred Peppers & Onions

Tender spiced flank steak strips seared with bell peppers and sweet onions over cilantro lime rice.

Bring restaurant sizzle into your Sunday prep. Marinated flank steak seared hot in a cast-iron skillet, paired with sweet charred bell peppers, caramelized onions, and cilantro lime rice.

⏱PREP TIME15 min
🔥COOK TIME15 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE4 Days
Cast-Iron Seared Steak Fajita Strips with Charred Peppers & Onions
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Portion Multiplier

Scale Your Sunday Batch

Select how many meal prep containers you are packing this week:

Recipe Ingredients

Interactive Sunday Checklist

Fajita Steak & Veggies

Rice Base & Garnishes

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Toss sliced flank steak strips with fajita seasoning and 1 tbsp lime juice.

  2. 2

    Heat a large cast-iron skillet over high heat. Sear steak strips for 3 to 4 minutes until browned. Remove.

  3. 3

    In the same skillet, add peppers and onions with a splash of water, cooking 5 minutes until charred.

  4. 4

    Return steak and accumulated juices back to pan and toss with vegetables.

  5. 5

    Divide cilantro lime rice into four meal prep containers.

  6. 6

    Top with sizzling steak, charred peppers, onions, and fresh lime wedges.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • High heat cast iron: cast iron imparts smoky char to fajita peppers that mimic restaurant grills.
  • Quick steak sear: cook thin steak strips fast over high heat to keep them tender when reheated.
  • Guacamole tip: pack single-serve sealed guacamole cups to prevent browning during the week.
Batch Synergy

Complementary Meal Preps

Cook these alongside Cast-Iron Seared Steak Fajita Strips with Charred Peppers & Onions to diversify your weekly menu without extra pots: