• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then finely chop shallot.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
• Cut tomatoes into 1/4-inch pieces.
• Zest, then juice lime.
• Finely chop cilantro.
• Using a strainer, drain and rinse half the beans (use all for 4 servings).
• Pat steaks dry with paper towels, then season all over with salt and pepper.

• Heat a large non-stick pan over medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 1-3 min per side, until browned. Don't crowd the pan; work in batches if needed.
• Remove from heat.
• Transfer steaks to a parchment-lined baking sheet. 
• Using a silicone brush, brush half the Tex-Mex paste over the steaks.
• Roast in the middle of the oven 6-10 min or until cooked to desired doneness.** 
• When done, remove from heat and transfer to a plate.
• Loosely cover with foil and set aside to rest for 2-3 min.

• Meanwhile, reheat the pan over medium-low.
• When hot, add 1/2 tbsp (1 tbsp) oil, then half the jalapeños and half the shallots. Cook for 1-2 min, until fragrant.
• Add corn, beans, remaining Tex-Mex paste and 1/4 cup (1/2 cup) water. Cook for 5-6 min, until water evaporates and mixture is warmed through. 
• Remove from heat.

• Meanwhile, in a medium bowl, whisk together 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add tomatoes, half the cilantro, remaining shallots and remaining jalapeños. Toss to coat. Season with salt and pepper.

• In a small bowl, combine guacamole, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest.
• Thinly slice steaks.
• Fluff rice with a fork, then stir in remaining cilantro, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) butter.
• Divide rice between plates. Top with steak, pico de gallo and corn-bean mixture in sections.
• Dollop guacamole and sprinkle feta over top.

If you've opted for double striploin steak, cook in the same way the recipe instructs you to cook sirloin steak. Don't crowd the pan; work in batches if needed.