Wash and dry all produce. Place rice, 1 cup water, a drizzle of oil, 1/2 tsp cumin, 1/2 tsp oregano and a large pinch of salt in a small pot (we’ll use the rest of the spices later). Cover pot and bring to a boil, then lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.

Meanwhile, halve, peel, and thinly slice onion. Melt 1 TBSP butter in a large pan over medium-low heat (use a nonstick pan if you have one). Add onion and cook, tossing occasionally, until softened and starting to brown, about 5 minutes.

While onion and rice cook, core, seed and thinly slice poblano. Finely mince garlic. Once onion is softened, add poblano to pan. Cook, tossing occasionally, until poblano is tender, 5-7 minutes. Toss in half the garlic and cook one minute more. Pour in 1/4 cup water and let simmer until just evaporated, 1-2 minutes. Season with salt and pepper.

Pat steak dry with a paper towel. Season with plenty of salt and pepper, then rub with remaining cumin and oregano. Heat 1 TBSP oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Remove from pan and let rest at least 5 minutes.

While steak cooks, zest 1 tsp zest from lime, then cut into quarters. In a small bowl, mix sour cream, a pinch of remaining garlic, half the lime zest, and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture has a loose, drizzly consistency. Season to taste with salt and more lime juice.

Add remaining lime zest to rice in pot and fluff with a fork. Season with salt and pepper. Slice steak against the grain. Divide rice between plates, arrange steak on top, and add veggie mixture to the side. Dollop with crema.