Steak Queso Plate (Printable Version)
# What You'll Need:
→ Steak
01 -
1 teaspoon garlic powder
02 -
1 tablespoon olive oil
03 -
2 teaspoons ground cumin
04 -
Salt and black pepper, add as much as you like
05 -
1 teaspoon paprika
06 -
1 lb flank or sirloin steak
→ Queso Sauce
07 -
1 cup shredded Monterey Jack cheese
08 -
1/2 teaspoon ground cumin
09 -
Salt and black pepper, sprinkle to taste
10 -
1 teaspoon chili powder
11 -
2 cups shredded cheddar cheese
12 -
1 1/2 cups whole milk
13 -
2 garlic cloves, diced up real small
14 -
2 tablespoons unsalted butter
→ Rice
15 -
1 teaspoon garlic powder
16 -
1 cup long-grain white rice
17 -
1 tablespoon olive oil
18 -
Salt, use as much as you want
19 -
2 cups low-sodium chicken broth or plain water
→ Optional Garnishes
20 -
Sliced jalapeños
21 -
Sliced avocado
22 -
Lime wedges
23 -
Chopped cilantro
# How to Make It:
01 -
Put a scoop of rice on each plate. Lay the steak slices right on top, then pour over the queso while it’s still nice and hot. Go ahead and dig in right away.
02 -
Crank up a big skillet to high. Toss in the steak once it’s hot and cook each side for about 4 to 5 minutes, depending on how you like your steak. Four minutes is medium-rare, five for medium.
03 -
Throw on some chopped cilantro, sliced avocado, jalapeños slices for a kick, and finish with a hit of lime juice for extra zest. Eat while it’s still warm.
04 -
Now, slowly mix in both cheeses, a handful after the other. Let each melt in before adding the next, and keep stirring so it turns out smooth. Sprinkle in chili powder, cumin, salt, and pepper—stir again.
05 -
Make sure your steak’s dry by patting it with paper towels. Rub olive oil on both sides, then sprinkle with paprika, cumin, garlic powder, salt, and pepper. Gently press everything in.
06 -
Once it’s done, move the steak to a board. Leave it alone for at least 5 minutes (that keeps it juicy), then slice thin going across the grain so every bit stays tender.
07 -
Rinse your rice well until the water runs clear. In a pot on medium, add olive oil and the rice with garlic powder, stirring so it all gets coated. Toast for about 2 minutes. Add salt and pour in your broth or water. Let it reach a boil, pop a lid on, then reduce the heat and let it barely bubble for 18 to 20 minutes till the rice is soft.
08 -
Melt butter in a skillet on medium. Toss in the chopped garlic and let it sizzle for around 1 minute so it’s fragrant. Pour in the milk, then let it come up to a gentle bubble.
# Additional Tips:
01 -
Slice steak against the grain after it’s rested so it turns out super tender.
02 -
Want more flavor in your rice? Use chicken broth instead of plain water.
03 -
Like it spicy? Throw in some cayenne or chopped jalapeños when making the queso.
04 -
Watch your steak—go for four minutes per side for medium-rare, five if you like it more done.