• 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. 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 cup (2 cups) water. Cover and bring to a boil over high heat.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 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 heat.
• 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. Wipe out the pan.
• Shake off any excess marinade from steak. Season with salt and pepper. (NOTE: It's okay if there is still some marinade on the steak!)

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until lightly charred. Don't crowd the pan; cook in batches, if necessary. (NOTE: It’s okay if steak doesn't cook all the way through at this step.)
• 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 salsa between plates.
• Drizzle remaining chipotle sauce over steak.
• Sprinkle feta over salsa and rice.
• Squeeze a wedge of lime over top, if you like.

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