Cut potatoes into 1/4" rounds.

Place potatoes on prepared baking sheet and spray with cooking spray. Top with cilantro lime pepper salt, a pinch of salt, and cheese.

Spread into a single layer. Roast in hot oven until tender and browned, 15-20 minutes.

While potatoes roast, continue recipe.

Stem cilantro and tear leaves.

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

Pat steaks dry and season both sides with taco seasoning and 1/4 tsp. salt.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add corn to hot pan and stir occasionally until slightly softened and browned, 4-5 minutes.

Remove from burner. Transfer corn to a mixing bowl. Set aside to cool, 5-10 minutes.

Reserve pan; no need to wipe clean.

Once corn has cooled, add drained tomatoes, 2 tsp. lime juice (reserve remaining for sauce), 1 Tbsp. cilantro (add more to taste, if desired), 1 tsp. olive oil, and a pinch of salt and pepper. Stir to combine. Set aside.

Return pan used to cook salsa to medium-high heat and add 1 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. Rest, 3 minutes.

While steaks cook, in another mixing bowl, combine mayonnaise, 1 tsp. remaining lime juice, and a pinch of pepper.

Plate dish as pictured on front of card, topping steaks with sauce and salsa. Slice steaks, if desired. Squeeze lime wedges over to taste. Bon appétit!