Chili Lime Steak

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites, garlic, and cumin. Cook until fragrant, about 30 seconds. Stir in rice, a few pinches of salt, and 1½ cups water. Bring to a boil, then lower heat and reduce to a low simmer. Cover and cook until tender, 12-15 minutes. Keep covered until meal is ready.

Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add corn and cook, stirring every now and then, until beginning to char, 5-7 minutes. Adjust heat as needed to char corn without burning and add more oil if pan seems dry. (TIP: The kernels may pop a little.) Transfer to bowl with lime juice.

While corn cooks, pat steak dry with a paper towel. Season all over with plenty of salt and pepper. After removing corn from pan, heat a large drizzle of oil in same pan over mediumhigh heat. Add steak and cook to desired doneness, 2-4 minutes per side. Set aside on a cutting board to rest for about 5 minutes. TIP: Slice the steak after resting for easier eating.

Toss tomatoes, scallion greens, lime zest, 1 tsp sugar, and 1 TBSP olive oil into bowl with corn and lime juice. Season with salt and pepper.