Remove the flank steak from the refrigerator, slice, and stick in a medium bowl. Add the juice of 1 lime (or about 3 tbsp worth) and the Goya seasoning packets. Toss it together. Let the steak marinate and come to room temperature while you do the rest of the prep.
Add the diced bell peppers, onion, and zucchini to a medium bowl. Squeeze half of a lime (about 2 tbsp lime juice) over the veggies and season with salt and pepper and stir.
Now in a large cast iron skillet (or non stick skillet) over medium heat, add 1 tbsp of olive oil. Add the sweet potatoes and cook, stirring occasionally until the potatoes are tender, about 6-8 minutes. Remove the potatoes to a bowl.
Increase the heat to medium-high and add another 1 tbsp of olive oil. Add the steak slices (you may need to cook in 2 batches to not overcrowd) and sear on one side, about 2-3 minutes. Then flip and sear on the other side, 2-3 minutes. Remove the steak to a separate bowl.
Without wiping out the skillet, add the final 1 tbsp of olive oil to the skillet. Add the peppers, onion, and zucchini and cook until the veggies are tender-crisp, about 3-5 minutes. Add the sweet potatoes back to the skillet along with the minced garlic.
Squeeze the other half lime into the skillet (about 2 tbsp of lime juice) and season everything with salt and pepper.
Add the flank steak back to the skillet, along with any juice in the bowl. Remove the skillet from the heat and add the fresh herbs. Serve with extra lime wedges if desired. Enjoy!