Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Combine tomatoes, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray until tomatoes are coated.

Bake uncovered in hot oven, 10 minutes.

While tomatoes bake, continue recipe.

Pat steaks dry. Season both sides with ancho cinnamon rub (use less if spice-averse) and 1/4 tsp. salt.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.

Remove from burner.

Carefully remove tray from oven. Stir in corn, peppers, white portions of green onions, and a pinch of salt and pepper. Tray will be hot! Use a utensil.

Push vegetables to one side of tray. Place steak in now-empty side.

Bake uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

While meal bakes, halve lime. In a mixing bowl, combine juice from one lime half, chipotle crema, and a pinch of salt.

Carefully remove tray from oven. Transfer steaks to a plate. Rest, 3 minutes.

Stir half the cheese (reserve remaining for garnish) and butter into vegetables.

To serve, top steaks with chipotle-lime crema and green portions of green onions. Garnish vegetables with remaining cheese. Squeeze remaining lime half over to taste. Bon appétit!