• Wash and dry produce. • Core, deseed, and thinly slice green pepper. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Mince cilantro. Peel and mince garlic; set aside ¼ tsp for step 3. Zest and quarter lime (quarter both limes for 4). Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp.

• Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve. **After cooking garlic, add cauliflower rice (no need to drain), a large pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. (Save jasmine rice for another use.)**

• Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 TBSP olive oil (2 TBSP for 4 servings), reserved ¼ tsp garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeño, a pinch of cumin (you’ll use the rest in the next step), salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Pat steak* dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat. • Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.

• Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. • Thinly slice steak against the grain. • Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side. ***Steak is fully cooked when internal temperature reaches 145°.***