Halve lime. Cut one half into wedges and juice the other half.

Mince cilantro (no need to stem).

Mince garlic.

Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine cilantro, jalapeños (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Pat steaks dry and season both sides with half the fajita seasoning (reserve remaining for cauliflower) and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

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

Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

While steaks cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pepitas to hot pan and stir occasionally until slightly toasted and fragrant, 1-2 minutes.

Transfer to a clean cutting board. Keep pan over medium-high heat.

Add 2 tsp. olive oil, 1/4 cup water, and cauliflower to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.

Uncover, and stir in remaining fajita seasoning until lightly browned, 2-4 minutes.

Remove from burner.

While cauliflower cooks, continue recipe.

Place roasted red peppers on cutting board with toasted pepitas and combine. Finely chop and transfer to another mixing bowl.

Add paprika, hot sauce (to taste), 1 tsp. olive oil, a pinch of salt, and a pinch of pepper to bowl. Stir to combine and set aside.

Plate dish as pictured on front of card, topping steak with jalapeño chimichurri (to taste) and garnishing cauliflower with salsa macha (to taste). Slice steak, if desired. Bon appétit!