Creamy Cilantro Steak Bowls

Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add remaining garlic and cook until fragrant, 20-30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, reserved ¼ tsp garlic, juice from 2 lime wedges (4 wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin, 1 TBSP olive oil (2 TBSP for 4), 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 salt, pepper, and remaining cumin; 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 to a cutting board to rest. Wipe out pan.

Heat another drizzle of oil in same pan over medium-high heat. Stir in poblano, 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.