Tex-Mex Steak Over Zesty Rice

Meanwhile, wash and dry produce. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Dice tomato into ¼-inch pieces.

Heat a drizzle of oil in a large pan over high heat. Add sliced onion and cook, stirring occasionally, until lightly browned, 3-5 minutes.

While onion cooks, in a small bowl, combine red pepper crema, sour cream, and a squeeze of lime juice. In a separate small bowl, combine chopped onion, tomato, and a squeeze of lime juice; season with salt and pepper.

Pat steak dry with paper towels and season all over with salt and pepper. Once onion has cooked 3-5 minutes, add steak to pan and cook, stirring occasionally, until browned, about 3 minutes. Stir in Tex-Mex paste (use less if you don’t like things spicy!) and stock concentrate. Cook, stirring, until steak is coated and cooked to desired doneness, 1-2 minutes more. Remove from heat and stir in a squeeze of lime juice.