Steak and Queso Rice (Print Version)
# Ingredients:
→ For the Steak
01 -
1 pound flank or sirloin steak
02 -
1 teaspoon paprika
03 -
Salt and freshly ground black pepper, to taste
04 -
2 teaspoons ground cumin
05 -
1 tablespoon olive oil
06 -
1 teaspoon garlic powder
→ For the Queso Sauce
07 -
1 and 1/2 cups whole milk
08 -
Salt and freshly ground black pepper, to taste
09 -
1/2 teaspoon ground cumin
10 -
2 cups cheddar cheese, shredded
11 -
2 tablespoons butter
12 -
1 teaspoon chili powder
13 -
2 garlic cloves, finely chopped
14 -
1 cup Monterey Jack cheese, shredded
→ For the Rice
15 -
2 cups broth or water
16 -
Salt, as needed
17 -
1 tablespoon olive oil
18 -
1 cup long-grain white rice
19 -
1 teaspoon garlic powder
→ Optional Garnishes
20 -
Chopped fresh cilantro
21 -
Lime wedges
22 -
Avocado slices
23 -
Sliced jalapeños
# Instructions:
01 -
In a skillet over medium heat, melt butter and add the chopped garlic. Sauté until fragrant, about 1 minute. Stir in the whole milk and bring gently to a simmer.
02 -
Rinse rice thoroughly under cold water. Heat olive oil in a pot, add the rinsed rice and garlic powder, and toast for 2 minutes. Pour in broth or water along with a pinch of salt. Bring to a boil, then cover, reduce to low, and simmer for 18-20 minutes until tender.
03 -
Once cooked, transfer steak to a board and let it rest for 5 to 10 minutes before slicing thinly against the grain.
04 -
Pat the steak dry with paper towels. Rub with olive oil on all sides. Sprinkle evenly with paprika, cumin, garlic powder, salt, and black pepper, pressing the spices into the meat.
05 -
Gradually add shredded cheddar and Monterey Jack cheeses to the warm milk, stirring in handfuls until fully melted and smooth. Season with chili powder, ground cumin, salt, and black pepper to taste.
06 -
Slice fresh cilantro, cut lime into wedges, slice avocado, and cut jalapeños if using for garnishes.
07 -
Heat a large skillet until very hot. Add the seasoned steak and sear 4-5 minutes on each side until desired doneness is reached. For medium-rare, cook 4 minutes per side; for medium, 5 minutes per side.
08 -
Divide rice among plates, arrange steak slices on top, and generously spoon warm queso sauce over both. Top with cilantro, jalapeños, avocado, and lime as desired. Serve immediately.
# Notes:
01 -
Slice steak across the grain to maximize tenderness.
02 -
Using broth instead of water enhances flavor in the rice.
03 -
To increase heat, add minced jalapeños or a pinch of cayenne to the queso.
04 -
Allow steak to rest before slicing to retain juiciness.