Peruvian-Inspired Steak Feast

Meanwhile, cut tomatoes into 1/2-inch pieces, then transfer to a large bowl. Cut cucumber into 1/4-inch rounds. Add to the bowl with tomatoes. Thinly slice green onions. Finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Finely chop parsley. Peel, then mince or grate garlic. Zest, then juice lime.

Pat steaks dry with paper towels. To a medium bowl, add steaks, soy sauce and remaining Chili-Cumin Spice Blend. Toss to coat. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add steaks. Cook for 1-3 min per side, until golden-brown. Transfer steaks to another parchment-lined baking sheet. Roast on the middle rack of the oven for 4-6 min, until cooked to desired doneness. Carefully wipe the pan clean.

While steaks roast, in the same pan, heat 2 tsp (4 tsp) oil over medium-high. When the pan is hot, add corn. Cover and cook for 5 min, stirring occasionally, until corn is dark golden-brown. Season with salt and pepper. Remove from heat.

Meanwhile, to a small bowl, add mayo, lime zest, jalapeños, three-quarters of the parsley, garlic, 2 tsp (4 tsp) water and 1/4 tsp (1/2 tsp) sugar. Season with salt, then stir to combine. Halve, pit, peel, then cut avocado into 1/2-inch pieces. To the bowl with tomatoes, add avocado, charred corn, green onions, lime juice, remaining cilantro, 1/4 tsp (1/2 tsp) sugar and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to combine.