Steak and Queso Rice (Printable Version)
# What You'll Need:
→ Steak
01 -
1 lb flank or sirloin steak
02 -
1 tsp paprika
03 -
Salt and black pepper to taste
04 -
2 tsp ground cumin
05 -
1 tbsp olive oil
06 -
1 tsp garlic powder
→ Queso Sauce
07 -
1.5 cups whole milk
08 -
Salt and black pepper to taste
09 -
0.5 tsp ground cumin
10 -
2 cups shredded cheddar cheese
11 -
2 tbsp butter
12 -
1 tsp chili powder
13 -
2 garlic cloves, finely chopped
14 -
1 cup shredded Monterey Jack cheese
→ Rice
15 -
2 cups chicken broth or water
16 -
Salt to taste
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
# How to Make It:
01 -
Pat the steak dry with paper towels, rub with olive oil, and evenly season both sides with paprika, ground cumin, garlic powder, salt, and pepper, pressing the spices into the meat.
02 -
Heat a large skillet over high heat until very hot. Cook the steak for 4-5 minutes per side depending on thickness and desired doneness: 4 minutes for medium-rare, 5 minutes for medium.
03 -
Transfer steak to a cutting board and let rest for 5 to 10 minutes to retain juices. Slice thinly against the grain for maximum tenderness.
04 -
Using the same skillet, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute. Stir in milk and bring to a gentle simmer.
05 -
Gradually add shredded cheddar and Monterey Jack cheese a handful at a time, stirring continuously until melted and smooth. Season with ground cumin, chili powder, salt, and pepper to taste.
06 -
Rinse rice under cold water to remove excess starch. Heat olive oil in a medium pot over medium heat, then stir in rice and garlic powder, toasting for about 2 minutes until lightly fragrant.
07 -
Add chicken broth or water and salt to the pot. Bring to a boil, cover with lid, reduce heat to low and simmer gently for 18 to 20 minutes until tender and liquid is absorbed.
08 -
Plate the cooked rice, top with sliced steak, and generously drizzle warm queso sauce over all. Garnish with cilantro, jalapeños, avocado slices, and lime wedges as desired. Serve immediately.
# Additional Tips:
01 -
Slice steak against the grain for the most tender results. Using low-sodium chicken broth instead of water adds more depth to the rice. Add extra jalapeños or cayenne to intensify queso spice.