Throughly rinse produce and pat dry. Core Roma tomatoes and cut into ½" dice. Stem and seed jalapeño, and mince finely. Zest lime and mince, then halve fruit. Thinly slice green onions on an angle. Rinse sirloin steaks and pat dry.

In a medium pot, add tomatoes, jalapeño, agave nectar, cumin and juice from lime. Place over medium heat and bring to a simmer. Lower heat and continue simmering for 15-18 minutes until much of the liquid has evaporated and mixture has taken on a jam-like consistency. Season with a pinch of salt and pepper and set aside.

Heat a medium pan over high heat. Season steaks with a pinch of salt and pepper and add 1 tsp. olive oil to pan. Sear presentation side first 4-5 minutes until browned. Flip and cook 3-4 more minutes to desired doneness, or internal temperature reaches 145 degrees. Remove to a plate and keep warm.

Heat 1 Tbsp. of oil in a medium pot. Add diced fennel and cook until it begins to soften, 4-5 minutes. Add the couscous and 2 cups of water. Bring to a boil and reduce to simmer. Cook 20 minutes or until water is absorbed and couscous is tender. Add citrus zest, half of green onions, and season with a pinch of salt and pepper.

Bring 2 Tbsp. of lightly salted water to a boil in a medium pan over high heat. Add the green beans and cook for 3-4 minutes or until vibrant green and tender. Drain and toss in a mixing bowl with olive oil, the juice from the orange, and a pinch of salt and pepper.

Place a serving of the fennel couscous on a plate and asparagus spears adjacent. Place sirloin atop the vegetables and the tomato jam atop the steak.