Steak with Queso and Rice (Print Version)
# Ingredients:
→ For the Steak
01 -
450g flank or sirloin steak
02 -
1 tsp paprika
03 -
Salt and pepper, to taste
04 -
2 tsp ground cumin
05 -
1 tbsp olive oil
06 -
1 tsp garlic powder
→ For the Queso Sauce
07 -
1½ cups whole milk
08 -
Salt and pepper, to taste
09 -
½ tsp ground cumin
10 -
2 cups cheddar cheese, shredded
11 -
2 tbsp butter
12 -
1 tsp 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 tbsp olive oil
18 -
1 cup long-grain white rice
19 -
1 tsp garlic powder
→ Optional Garnishes
20 -
Fresh cilantro, chopped
21 -
Lime wedges
22 -
Avocado slices
23 -
Sliced jalapeños
# Instructions:
01 -
Melt butter in a skillet over medium heat and sauté minced garlic until fragrant, about 1 minute. Stir in milk and bring to a light simmer.
02 -
Rinse rice under cold water to remove starch. Heat olive oil in a pot, stir in rice and garlic powder, and toast for 2 minutes. Add broth or water, bring to a boil, cover, and simmer on low for 18-20 minutes until tender.
03 -
Let the cooked steak rest for 5-10 minutes, then slice it thinly against the grain to preserve tenderness.
04 -
Pat steak dry with paper towels, rub with olive oil, and season with paprika, cumin, garlic powder, salt, and pepper. Press seasonings into the meat.
05 -
Gradually add shredded cheeses to the skillet, stirring until melted and smooth. Season with cumin, chili powder, salt, and pepper to taste.
06 -
Top the finished dish with fresh cilantro, sliced jalapeños, avocado, and lime wedges. Serve immediately while the queso sauce is warm and the steak is juicy.
07 -
Heat a skillet over high heat and cook seasoned steak for 4-5 minutes per side, based on thickness and desired doneness.
08 -
Portion rice onto plates, layer with steak slices, and drizzle queso sauce over the top for a balanced, flavorful dish.
# Notes:
01 -
Let the steak rest before slicing to retain its juices.
02 -
Rinsing rice removes excess starch, resulting in fluffier grains.