• Arrange rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Core, deseed, and dice bell pepper into 1/2-inch pieces. Halve, peel, and cut half the onion into 1/2-inch wedges; mince a few wedges until you have 1 tsp (for 4 servings, cut whole onion into wedges; mince a few wedges until you have 2 tsp). Cut tomato into 6 wedges (12 wedges for 4). Finely chop cilantro. Peel and mince or grate garlic; reserve 1/4 tsp (you’ll use it in step 4). Quarter lime. Mince chili.

• Line a baking sheet with foil. Toss bell pepper, onion wedges, and tomato on prepared sheet with a drizzle of oil, salt, and pepper. Arrange tomato skin sides down. • Roast on top rack until veggies are lightly browned and tender, 18-22 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine sour cream, cilantro, minced onion, reserved garlic, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime, a pinch of chili, and a pinch of cumin (you’ll use the rest in the next step). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Pat steak* dry with paper towels. Toss in a medium bowl with remaining cumin, salt, and pepper. • Heat a drizzle of oil in a large pan over high heat. Add steak and cook, stirring once or twice, until browned and cooked through, 2-3 minutes.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between shallow bowls. Top with steak and charred veggies. Drizzle with creamy chimichurri. Serve with remaining lime wedges on the side.