Corn Salsa:

• 12oz corn (grilled, boiled or frozen)
• 1 cup cherry tomatoes, quartered (more if desired)
• 1–2 jalapeños, diced (remove seeds and white membrane)
• 1/2 red onion, diced
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1/2 cup cilantro, roughly chopped
• 1/4 teaspoon kosher salt, more to taste
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon cumin (optional)

Steak:

• 1.5 pound flank steak*
• 1/4 cup olive oil
• 1/3 cup fresh lime juice (approx. 2 limes)
• zest of 2 limes
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce (use Tamari for gluten-free)
• 1/4 teaspoon kosher salt
• 1–2 tablespoons cilantro, chopped (optional)

Veggies:

• 2–3 tablespoons chicken broth, more if needed
• 1 tablespoon garlic, minced
• 1/2 red onion, sliced
• 1/2 yellow onion, sliced
• 3 bell peppers (red, green, orange), sliced
• 2 tablespoons fajita seasoning
• additional kosher salt and ground black pepper, to taste

Additional:

• cilantro lime rice (homemade or store-bought)
• cilantro lime sauce
• guacamole or avocado chunks
• tomatoes or salsa
• sour cream, regular or dairy-free
• lime wedges
• fresh cilantro