• 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.
• 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 striploin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.