Thoroughly rinse produce and pat dry. Peel and dice red onion. Remove stem, membrane (spiny white innards), and seeds from jalapeño and cut into a fine dice. Halve lime. Zest one half for garnish. Mince garlic. Cut tomato into fine dice. Rinse and drain beans. Rinse steaks and pat dry.

In a medium pot bring 1½ cups of water, rice, Spanish Rice Seasoning Blend, and a pinch of salt to a boil. Reduce heat and stir rice occasionally. Cook until rice is tender throughout, about 12-15 minutes.Fluff and keep warm until ready to serve. Season with a pinch of salt and pepper.

In a clean mixing bowl, combine the diced red onion to taste (the flavor can be strong for some), garlic, tomato, jalapeño, a dash of salt, and the juice of the lime to taste. Allow to marinate at room temperature until ready to serve.

In a medium pot over medium heat, add beans, ¼ cup of water, and salt and pepper to taste. Allow to cook for 7-10 minutes, mashing as you go, or until beans become thick and have a texture like refried beans. Keep warm until ready to serve.

In a medium pan over medium-high heat, warm 1 tsp. olive oil. While skillet is warming, coat steaks with the Carne Asada Seasoning Blend and a pinch of salt and pepper. Add steaks to hot pan. Cook on each side for 4-5 minutes, or until steaks reach internal temperature of 145 degrees. Keep warm until ready to serve.

Spoon a serving of rice onto a plate.Ladle some black beans next to the rice and garnish with Queso Fresco. Add a steak atop the rice and beans. Garnish with fresh Pico de Gallo and lime zest, if desired.