• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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.

• Meanwhile, wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.

• Pat steak* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

• While steak cooks, drain corn, then pat dry with paper towels. Set aside until ready to use in the next step. • In a small bowl, combine tomato, scallion greens, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.

• Heat a drizzle of oil in pan used for steak over high heat. Add corn and scallion whites; cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 2-3 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl. Wipe out pan. • To bowl with charred corn, add cilantro, mayonnaise, feta, half the chili powder, 1⁄2 tsp sugar, and a squeeze of lime juice (1 tsp sugar and a big squeeze of lime juice for 4 servings). Stir to combine.

• Heat a drizzle of oil in pan used for corn over medium-high heat. Add shishito peppers; cook, stirring occasionally, until browned and blistered, 2-3 minutes. • Season with salt. Transfer to a plate.

• Fluff rice with a fork. Thinly slice steak against the grain. • Divide rice, steak, and corn feta salad between plates in separate sections. Top rice with salsa. Sprinkle corn salad with as much remaining chili powder as you like. • Serve with shishito peppers and any remaining lime wedges on the side. Steak is fully cooked when internal temperature reaches 145°.