• Before starting, preheat the broiler to high.
  Wash and dry all produce.
• Zest and juice half the lime, then cut remaining lime into wedges.
• To a shallow dish, add soy sauce, half the chipotle sauce, 2 tsp (4 tsp) Mexican Seasoning and 1 tsp (2 tsp) lime juice. Season with salt and pepper. Stir to combine.
• Pat steak dry with paper towels. Add steak to the dish with marinade. Turn steak a few times to coat evenly. Set aside.

• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. Add corn and 2 tbsp (1/4 cup) water. 
• Cover and cook for 4-5 min, stirring occasionally, until tender. Season with salt and pepper. Transfer corn to a small bowl. Carefully wipe out the pan.

• Reheat the same pan over medium-high.
• Shake off any excess marinade from steak. (NOTE: It's okay if there is still some marinade on the steak!)
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until lightly charred. 
• Remove from heat, then transfer to an unlined baking sheet.
• Broil in the middle of the oven for 4-7 min, until cooked to desired doneness.**
• When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 3-4 min.

• Halve tomatoes.
• Peel, then finely chop shallot.
• Roughly chop cilantro.
• To a large bowl, add tomatoes, corn, shallots, half the cilantro, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine.

• Fluff rice with a fork. Stir in lime zest, remaining cilantro and any steak resting juices from the plate.
• Thinly slice steak.
• Divide rice, steak and pico de gallo between plates.
• Drizzle remaining chipotle sauce over top of steak.
• Sprinkle feta over top of pico de gallo and rice.
• Squeeze a wedge of lime over top.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.