Seared Steaks & Creamy Cilantro Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. 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. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Roughly chop the pepper; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper. Stir to thoroughly combine.

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan.

*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.

While the steaks rest, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to the pot of cooked rice; add the lime zest and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and finished rice. Top the steaks with the creamy cilantro sauce. Garnish the carrots with the cotija. Serve the remaining lime wedges on the side. Enjoy!