Cheesy Sirloin Asada Arepas

• In a small microwave-safe bowl, combine vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (2 TBSP water and 2 tsp sugar for 4 servings). Stir in jalapeño and scallion whites. Microwave until dark green, 30 seconds. Set aside to pickle, stirring occasionally, until ready to use in Step 7. • In a separate small bowl, combine lime zest, half the cilantro, half the garlic powder (you’ll use the rest later), 2 TBSP olive oil (4 TBSP for 4), and juice from half the lime. Season with salt and pepper to taste. • In a third small bowl, combine sour cream, juice from remaining lime, and a pinch of salt.

• Divide dough into four equal portions (eight portions for 4 servings); shape each into a ball. On a clean work surface, flatten each ball into a 1⁄4-inch-thick round using the palm of your hand. TIP: If dough feels sticky, spray your work surface and hands with nonstick cooking spray.

• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, carefully add two arepas. Cook until bottoms begin to brown, 2-3 minutes. • Carefully flip arepas. Cook until beginning to brown on second side, 2-3 minutes. Carefully transfer to one side of a baking sheet (for 4 servings, arrange arepas across entire sheet). Repeat with remaining arepas. TIP: The oil will get hotter with each batch. If arepas begin to brown too quickly, reduce heat to medium.

• While arepas cook, pat steak dry with paper towels. Season all over with remaining Southwest Spice Blend, salt, and pepper. • Heat a large drizzle of oil in a second large pan over medium-high heat. Add steak to pan and sear until browned all over, 3-4 minutes.

• Once steak has seared 3-4 minutes, transfer to opposite side of baking sheet from arepas. Bake on middle rack until arepas are cooked through and steak is cooked to desired doneness, 12-15 minutes. (For 4 servings, transfer steaks to a second sheet; roast steak on top rack and arepas on middle rack, swapping rack positions halfway through.) TIP: For perfectly cooked steak, use a meat thermometer! • Once steak and arepas have roasted 12-15 minutes, remove sheet from oven. Sprinkle remaining mozzarella over each arepa. Return to middle rack and bake until cheese melts, 1 minute. Transfer steak to a cutting board to rest. TIP: If steak is done before arepas, carefully remove and continue roasting arepas.