• Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and quarter tomato; slice into 1/2-inch-thick quarter-moons. Zest and quarter lime.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, garlic, and half the Mexican Spice Blend (you'll use the rest later); cook, stirring, until scallion whites are softened and garlic is fragrant, 2-3 minutes. • Add rice, 11/4 cups water (21/4 cups for 4) 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 use in Step 5.

• While rice cooks, pat steak* dry with paper towels; season with remaining Mexican Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest.

• While steak cooks, in a small bowl, combine tomato, scallion greens, a drizzle of olive oil, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper; set aside.

• Fluff rice with a fork; stir in lime zest and a squeeze of lime juice (big squeeze for 4 servings). Taste and season with salt and pepper if desired.

• Thinly slice steak against the grain. • Divide rice between shallow bowls. Top with steak and marinated tomato in separate sections. Garnish with a dollop of guacamole and serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.