Bavette Steak Fajitas with Guacamole

While rice cooks, wash and dry produce.

Halve jalapeño lengthwise; thinly slice crosswise into half-moons, removing ribs and seeds for less heat. Zest and quarter limes. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice bell pepper into strips.

Pat steak* dry with paper towels. On a separate cutting board, thinly slice. Transfer to a medium bowl; combine with a drizzle of oil, Savory Paprika Blend, salt, and pepper. Set aside until ready to use. 

In a small microwave-safe bowl, combine sliced jalapeño, ½ tsp sugar, juice from two lime wedges, and a pinch of salt (1 tsp sugar and juice from four lime wedges for 4 servings). Cover with plastic wrap and microwave until jalapeño is tender, 30-60 seconds. Refrigerate until ready to use. 

In a separate small bowl, combine minced onion, half the cilantro, juice from two lime wedges (four wedges for 4), and a pinch of salt. Cover with plastic wrap and refrigerate until ready to use. 

Heat refried beans in a second small pot over medium-high heat. Cook, stirring occasionally, until warmed through, 4-6 minutes.

Keep covered off heat until ready to serve.

While beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 3-5 minutes. Remove from heat.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.