Saucy Steak Burrito Bowls

While rice cooks, wash and dry all produce. Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro. Pat diced steak* dry with paper towels. • 4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of oil in a medium pan over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate. • 4 SERVINGS: Use a large pan.

• Add another drizzle of oil to same pan; increase heat to high. Add steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. • Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.