Step 1

Wash and dry all produce and set aside. Place eggs in a medium saucepan and cover with cold water. Bring water to a rapid boil, then turn off heat and let stand for 13 minutes.

Step 2

Remove eggs from pot and transfer them to a bowl of ice water, cool for about 10 minutes, then peel. Slice the eggs in half, then crumble by smashing into small pieces with a fork.

Step 3

Season steak generously with salt and pepper in a shallow dish. Pour in 1/4 cup of lime juice, turning the steak to coat thoroughly.

Step 4

In a heavy-bottomed 12-inch skillet, heat 1 tablespoon of olive oil on medium-high until shimmering. Set steak in the pan and let cook undisturbed for 5 minutes. Reduce the heat to medium, flip the steak, and let cook for another 3-5 minutes until browned and done to your liking.

Step 5

Transfer cooked steak to a fresh plate, then pour the remaining lime juice over it. Tent loosely with aluminum foil and let rest for about 10 minutes.

Step 6

Clean the skillet used to cook the steak and add 1 tablespoon olive oil, heating on medium until simmering. Add the sliced yellow onion with a pinch of salt. Cook for about 5 minutes, then add the garlic, sliced red bell pepper, and corn with another pinch of salt and pepper. Continue to cook until softened for about 3 more minutes. After the veggies have finished cooking, set them aside on a plate to cool completely.

Step 7

Gather the 4 resealable containers. Slice the steak into thin strips and place into containers. Dress with sides of cooled veggies, crumbled eggs, lettuce, and lime wedges. Sprinkle with fresh cilantro. Refrigerate and enjoy for up to 4 days.

Farm Team Tips:

*Although flank steak is the best cut to use, London Broil is more economical and a fine choice as well.