In provided tray, combine pepper and onion mix, fajita seasoning, and 1 tsp. olive oil. Spread into an even layer.

Bake uncovered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.

Remove from burner. Steaks will finish cooking in a later step.

After 15 minutes, carefully remove tray from oven and push vegetables to one side. Tray will be hot! Use a utensil.

Transfer steaks to now-empty side of tray and evenly top with softened butter (use less if spice-averse).

Bake again uncovered in hot oven until vegetables are tender and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

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

While meal bakes, carefully massage rice in bag to break up any clumps and remove from packaging. Combine rice and garlic salt in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until heated through, 2-3 minutes.

While rice microwaves, halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine 1 tsp. lime juice, sour cream, and a pinch of salt. Set aside.

Carefully remove rice from microwave and tray from oven. Fluff rice with a fork. Rest steaks, 3 minutes.

To serve, top rice with vegetables and steak. Slice steak, if desired. Garnish with lime crema, cheese, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!