Steak with Queso and Rice
A delightful dish of juicy steak topped with creamy queso sauce served over fluffy rice, perfect for family dinners or gatherings with friends.
Ingredients
For the Steak
- 1 pound flank steak or sirloin Choose a tender cut for best results.
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper To taste
For the Queso Sauce
- 2 tablespoons butter
- 2 cloves garlic, freshly minced
- 1.5 cups whole milk
- 2 cups cheddar cheese, freshly shredded Use freshly shredded cheese for best melting.
- 1 cup Monterey Jack cheese, freshly shredded
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- Salt and freshly ground black pepper To taste
For the Rice
- 1 cup long-grain white rice Rinse until water runs clear.
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt To taste
For Garnishing
- Fresh cilantro leaves, roughly chopped
- Jalapeño slices
- Ripe avocado, sliced
- Lime wedges
Instructions
Prepare the Rice
- Rinse the rice under cool water until it runs clear.
- In a medium saucepan, warm olive oil over medium heat and add garlic powder and rice. Stir to coat the grains and toast lightly for 1-2 minutes.
- Pour in water or chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed. Set aside covered.
Season the Steak
- Pat the steak dry with paper towels.
- Drizzle with olive oil and season generously with cumin, paprika, garlic powder, salt, and pepper. Massage the spices into both sides of the meat.
Cook the Steak
- Heat a large skillet until hot.
- Sear the seasoned steak for 4-5 minutes per side, adjusting based on desired doneness.
Rest and Slice the Steak
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice thinly against the grain into strips.
Make the Queso Sauce
- In the skillet with steak drippings, melt butter over medium heat.
- Add minced garlic and sauté until fragrant, around 1 minute.
- Pour in milk and bring to a gentle simmer.
- Gradually add shredded cheeses, stirring until smooth.
- Season with chili powder, cumin, salt, and pepper. Adjust seasonings as desired.
Assemble and Serve
- Spoon rice onto plates as the base.
- Arrange sliced steak on top, then pour queso sauce generously over.
- Garnish with cilantro, jalapeño slices, avocado, and lime wedges.
- Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through. For best results, use freshly shredded cheese and adjust spice levels to your preference.