Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

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

Coarsely crush pepitas in shipping bag.

Pat steaks dry and season both sides with half the garlic salt (reserve remaining for zucchini) and 1/4 tsp. pepper.

Sous vide sirloin will be pink upon arrival and may remain pink after heating. It has been pre-cooked and simply needs to be heated to desired doneness.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 1-2 minutes per side.

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, 1 minute.

While steaks cook, continue recipe.

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

Add zucchini and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Stir in fiesta seasoning and remaining garlic salt until combined, 1-2 minutes.

Remove from burner.

While zucchini cooks, continue recipe.

Place butter and pesto (to taste) in a microwave-safe bowl.

Microwave uncovered until butter is melted, 15-30 seconds.

Carefully remove from microwave. Stir in 2 tsp. lime juice and mayonnaise until combined. Set aside.

Plate dish as pictured on front of card, topping steak with sauce (to taste). Garnish zucchini with cotija and crushed pepitas. Squeeze lime wedges over to taste. Bon appétit!