Place potatoes in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until tender, 4-6 minutes.

While potatoes microwave, halve lime. Cut one half into wedges and juice the other half.

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

Carefully remove potatoes from microwave and transfer to a flat, clean work surface.

Using the flat side of an object, press down gently to smash each potato until 1/2'' thick. Wipe bowl clean and reserve.

Pat steaks dry. Season both sides with chile and cumin rub and 1/4 tsp. salt.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 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. Rest, 3 minutes.

While steaks cook, continue recipe.

Place another large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add potatoes and garlic salt to hot pan. Cook until golden-brown, 2-3 minutes per side.

Remove from burner.

While potatoes cook, continue recipe.

In reserved microwave-safe bowl, combine corn and white portions of green onions. Cover with a damp paper towel. Microwave covered until corn is heated through and green onions are softened, 2-3 minutes.

While corn mixture microwaves, in a mixing bowl, combine half the creme fraiche (reserve remaining for elotes) and chimichurri (to taste). Set aside.

Carefully remove corn from microwave. Stir in pepitas, remaining creme fraiche, 1 Tbsp. water, 1 tsp. lime juice, half the cheese (reserve remaining for garnish), fiesta seasoning, and a pinch of salt.

Plate dish as pictured on front of card, topping steak with crema (to taste). Garnish potatoes with elotes, remaining cheese, and green portions of green onions. Squeeze lime wedges over to taste. Slice steak, if desired. Bon appétit!