Grilled Flank Steak with Sautéed Peppers & Onions, White Rice & Warm Flour Tortillas

Storage: Store leftover steak, peppers, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice in the microwave with a splash of water and warm the steak and peppers in a skillet.
Serving Suggestions: Serve this meal with a side of guacamole or salsa and a chilled margarita for a complete Mexican-inspired dinner.
Variations:

For a spicier kick, add extra chili flakes or some sliced jalapeños to the sautéed peppers and onions.
Swap the flank steak for skirt steak or chicken if preferred.
Try a cilantro-lime rice version by stirring fresh cilantro and lime juice into the cooked rice.
FAQ:

Can I use a different cut of beef? Yes, skirt steak or sirloin can be used instead of flank steak, though cooking times may vary.
Can I make this dish ahead of time? The rice and peppers can be made ahead and stored in the refrigerator, while the steak is best cooked fresh.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6