1. Bring a small pot of apple cider vinegar to a simmer. Add the salt and sugar and stir until dissolved. Pour the mixture over sliced red onions in a mason jar. Top with water to make sure the onions are all submerged. Give it a little shake and let pickle for at least 30-60 minutes before serving. 

2. Make the rice as per package directions or if making tacos use wheat or corn tortillas and skip this step!

3. In a oven-safe dish, add the tomatoes, onion, garlic, olive oil, salt & pepper. Broil on high (500 degrees F) in the oven until the tomatoes start to blacken.

4. Transfer the tomatoes, garlic, and onions to a blender and add the cilantro, lime zest, lime juice, honey, salt and pepper. Blend until desired salsa consistency. Taste and adjust for flavours.

5. Grill or pan fry the steaks with any desired seasoning. Finish to desired cooking temp. Let rest for a few minutes and slice thinly.

6. Assemble bowls with rice, steak, veggies, pickled jalapenos and onions, a bit of cheddar cheese and cover with the EZ homemade salsa!