• Wash and dry produce. • Halve, peel, and thinly slice onion. Quarter lime. Peel and mince or grate garlic. Trim and quarter cucumber lengthwise; slice into 1/2-inch-thick quarter-moons. Trim root end from lettuce; reserve 8 larger leaves for wraps (16 for 4 servings) and thinly slice remaining leaves.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and 1 tsp Mexican Spice Blend (2 tsp for 4 servings); cook, stirring occasionally, until onion starts to soften, 3-5 minutes. • Meanwhile, pat steak* dry with paper towels; thinly slice against the grain and season with remaining Mexican Spice Blend, salt, and pepper. • Once onion starts to soften, add 1 TBSP butter (2 TBSP for 4), sliced seasoned steak, and garlic to pan. Cook, stirring occasionally, until steak reaches desired doneness, 2-3 minutes more. Remove pan from heat and add a squeeze of lime juice; stir to combine.

• While steak cooks, in a medium bowl combine cucumber and pico de gallo; season with salt and pepper. Toss to combine; set aside until ready to serve. • In a small bowl, combine sour cream and a squeeze of lime juice. Taste and season with salt and pepper.

• Divide reserved lettuce leaves between plates; fill with steak and onion. • Top lettuce wraps with sliced lettuce and cucumber mixture (draining first); drizzle with crema. Serve with remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.