Steak & Queso Rice (Print Version)
# Ingredients:
→ Steak Prep
01 -
450g (1 lb) of flank or sirloin steak
02 -
2 teaspoons of cumin powder
03 -
1 tablespoon of olive oil
04 -
1 teaspoon of garlic powder
05 -
1 teaspoon of paprika
06 -
Salt and pepper as you like
→ Cheese Sauce
07 -
2 cloves of minced garlic
08 -
2 tablespoons of butter
09 -
1 ½ cups of whole milk
10 -
1 cup of Monterey Jack cheese, shredded
11 -
2 cups of shredded cheddar
12 -
½ teaspoon of ground cumin
13 -
1 teaspoon of chili powder
14 -
Salt and pepper to taste
→ For the Rice
15 -
2 cups of low-sodium chicken broth or water
16 -
1 tablespoon of olive oil
17 -
1 cup of uncooked long-grain white rice
18 -
1 teaspoon of garlic powder
19 -
Pinch of salt
→ Toppings (Optional)
20 -
Avocado slices
21 -
Fresh-cut cilantro
22 -
Lime wedges
23 -
Jalapeño slices
# Instructions:
01 -
Rinse your rice in cool water to wash off any extra starch. Heat olive oil in your pot, toss in rice and garlic powder, and give it a quick toast while stirring. Pour in broth or water, bring it to a boil, then cover and let it cook gently over low heat for 18-20 minutes until it's soft.
02 -
Pat the steak dry using paper towels to get rid of any moisture. Rub olive oil all over it, then season both sides with cumin, paprika, garlic powder, salt, and pepper. Press gently to make sure everything sticks.
03 -
Heat a skillet on high until it’s really hot. Put in your seasoned steak and cook for 4-5 minutes on one side, then flip and do the same on the other, depending on your preferred doneness. Medium-rare? Go for 4 minutes. Medium? Try 5.
04 -
Once done cooking, take the steak out of the pan, set it on a cutting board, and let it sit for about 5-10 minutes. This lets the juices stay inside. When ready, slice into thin strips by cutting across the grain.
05 -
Using the same pan you cooked the steak in (don’t waste those flavors!), melt the butter over medium heat. Toss in minced garlic and cook until it smells amazing, roughly a minute. Slowly add milk and bring it to a light simmer.
06 -
Sprinkle shredded cheeses in a little at a time, stirring constantly so everything melts evenly. Keep going until the sauce is smooth and creamy, then toss in cumin, chili powder, salt, and pepper to taste.
07 -
Scoop some cooked rice onto plates, layer on the sliced steak, and drizzle that thick, cheesy sauce across the top. The rice soaks up all the good flavors!
08 -
Top each plate with jalapeño slices for spice, avocado for creaminess, a sprinkle of cilantro, and a squeeze of lime for a fresh kick. Serve while it’s still hot and saucy.
# Notes:
01 -
To make your rice even tastier, swap water with chicken broth.
02 -
Always slice steak across the grain to avoid chewy pieces.
03 -
If you like heat, toss a bit of cayenne pepper or chopped jalapeños into the queso.
04 -
Want medium steak? Cook 5 minutes per side; for medium-rare, go with 4.