Directions:
In a medium-sized bowl combine taco seasoning mix, honey, oil, soy sauce, lime juice, and Worcestershire sauce. Whisk to combine.
Add sliced flank steak and marinade to a large bowl or a gallon-sized ziplock bag. Toss steak until completely coated and marinade in the refrigerator for at least 20-30 minutes or up to overnight.
In a large cast-iron skillet over medium-high heat add 1 ½ tablespoons of oil with sliced bell pepper and onion. Saute for 6-8 minutes or until vegetables are tender and slightly charred.
Remove vegetables form the skillet and add half of the sliced steak, letting any excess marinade drip off before adding it to the skillet.
Cook steak over medium-high heat for 5-7 minutes, or until cooked through. Remove steak from skillet and repeat with remaining marinaded steak.
Add vegetables and steak back to skillet and cook over medium heat until everything is warmed up.
Serve steak fajitas as a taco with avocado and cilantro or in a bowl with rice or cauliflower rice.
Enjoy!
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