Prep the steak: Pat the steak dry with paper towels. Slice against the grain into 1/2-inch strips. Dry meat browns better and stays juicier.

Make the marinade: In a bowl, combine 1 tablespoon oil, lime zest, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne. Toss with the steak until evenly coated. Let it sit for at least 15 minutes (up to 2 hours in the fridge).

Cook the veggies: Heat a large skillet or cast-iron pan over medium-high. Add the remaining 1 tablespoon oil. Add peppers and onions with a pinch of salt. Cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Transfer to a plate.

Sear the steak: Return the pan to high heat. Add the steak in an even layer. Don’t crowd the pan—work in batches if needed. Sear 2–3 minutes per side until browned with pink centers. Avoid overcooking; it should be juicy.

Combine: Add the peppers and onions back to the pan. Toss with the steak for 30–60 seconds to warm through. Taste and adjust salt and lime.

Build your meal prep: Divide cooked rice, quinoa, or cauliflower rice among 4–5 containers. Top with the fajita mix. Add cilantro and lime wedges if you like. Keep cold toppings (salsa, guacamole, sour cream) separate.

Cool and store: Let containers cool uncovered for 15–20 minutes before sealing. Refrigerate up to 4 days.