Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

To the pan of reserved fond, add the halved tomatoes and chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened and beginning to break down. Carefully add ¼ cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the finished rice. Top the steaks with the tomato pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!