Zesty Chipotle Steak Rice Bowls

In a small bowl, combine chipotle chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Set aside.

In a large zip-top bag, combine 2 tablespoons of olive oil, lime juice, soy sauce, and half of the prepared fajita seasoning. Add the flank steak, seal the bag, and massage gently to coat the steak with the seasoning. Set aside to marinate while preparing the vegetables.

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 4-5 minutes, or until softened and fragrant. Add the red and yellow bell peppers and sprinkle with the remaining fajita seasoning, and cook for 5-7 minutes or until your desired tenderness is reached. Transfer the cooked vegetables to a plate and set aside.

In the same skillet, melt 1 tablespoon of unsalted butter. Remove the steak from the marinade, allowing the excess to drip off, and sear for 3-4 minutes on each side, or until cooked to your desired doneness. Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing into thin strips.

To assemble the rice bowls, distribute the cooked white rice between 4 bowls and top with the sliced steak, cooked vegetables, avocado slices, and corn kernels. Serve with lime wedges on the side.