Break cauliflower florets into bite-sized pieces.

Zest and halve lime. Cut one half into wedges and juice the other half.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat steaks dry and season both sides with chile and cumin rub and a pinch of salt.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add piri piri seasoning (to taste), 1/4 tsp. salt, poblanos (to taste), 1/4 cup water, and cauliflower to hot pan. Bring to a simmer. Once simmering, cover, and stir occasionally until water is mostly evaporated and vegetables are tender, 3-5 minutes.

Uncover and stir often until lightly browned, 2-4 minutes.

Stir in 1 tsp. lime zest and 2 tsp. lime juice (reserve remaining of both for crema) until combined. Remove from burner.

While vegetables cook, continue recipe.

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.

Wipe pan clean and reserve.

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

Plate dish as pictured on front of card, topping steak with butter (to taste). Garnish vegetables with cheese and crema. Squeeze lime wedges over to taste. Bon appétit!