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This filling steak topped with queso and rice takes your dinner to new heights with a mouth-watering mix of tastes. It brings together nicely browned steak, smooth homemade queso, and light seasoned rice for a fancy-looking meal you can whip up right at home.
I came up with this combo when I wanted to cook something special for an anniversary instead of eating out. Everyone loved it so much that now my family asks for it whenever we're celebrating something.
Ingredients
- For the Steak:
- Flank steak or sirloin: 1 pound gives you enough tasty meat for this meal and cooks up with amazing flavor when done right
- Olive oil: makes the spices stick to the meat and helps it brown nicely
- Ground cumin: brings a rich earthy taste that goes great with beef
- Paprika: adds a bit of smokiness and makes the meat look prettier
- Garlic powder: gives the steak flavor without burning like fresh garlic can
- Salt and freshly ground black pepper: the must-have basics that make everything taste better
- For the Queso Sauce:
- Butter: makes a tasty base for the sauce and helps it feel smooth in your mouth
- Fresh garlic: chop it just before you cook for the best taste
- Whole milk: creates the smooth texture try to get organic if you can
- Freshly shredded cheddar and Monterey Jack cheeses: melt way better than the pre-shredded stuff in bags
- Chili powder: adds a nice warmth that cuts through the richness
- Cumin: ties in with the southwestern flavors in the dish
- Salt and pepper: bring out all the other tastes
- For the Rice:
- Long grain white rice: cooks up nice and fluffy and won't get mushy under the sauce
- Water or chicken broth: broth will make it taste much better
- Olive oil: keeps it from sticking and adds some richness
- Garlic powder: gets flavor into every bit of rice
- Salt: makes the rice taste like something
How To Make Steak with Queso and Rice
- Prepare the Rice:
- Wash the rice in cool water till it runs clear to get rid of the starch. Warm up olive oil in a pot over medium heat then toss in garlic powder and rice. Keep stirring for about 2 minutes till the rice gets a bit toasty which makes it taste nuttier and helps keep the grains separate. Pour in your water or broth let it come to a boil then turn the heat way down. Put the lid on tight and let it cook without peeking for about 20 minutes till the liquid's gone. Take it off the heat but leave the lid on for another 5 minutes to finish steaming.
- Season the Steak:
- Dry your steak really well with paper towels so it'll brown properly. Drizzle oil on both sides then sprinkle on the cumin paprika garlic powder salt and pepper. Rub it in with your hands making sure it's all covered and the oil helps the spices stick. Let it sit out for 10 minutes to warm up a bit and start soaking up the flavors.
- Sear the Steak:
- Get a heavy pan super hot until you see a little smoke. Put in your steak and don't touch it for 4-5 minutes so it gets a nice brown crust. Flip it just once and cook the other side the same amount of time depending on how thick it is and how you like it done. For medium rare you want it around 135°F inside while medium should be about 145°F.
- Rest the Meat:
- Move the steak to a cutting board and leave it alone for 5-10 minutes. Don't skip this part the juices need time to settle back into the meat or they'll all run out when you cut it. The steak will keep cooking a little bit during this time.
- Make the Queso Sauce:
- Use the same pan with all those tasty steak bits and turn the heat down to medium. Drop in the butter and let it melt then add your chopped garlic. Stir it around for about a minute till it smells good but doesn't brown. Slowly pour in the milk and let it warm up but don't let it boil over. Add your shredded cheese a handful at a time stirring till each batch melts before adding more. Mix in chili powder cumin salt and pepper. Keep it warm on low heat and give it a stir now and then.
- Slice and Assemble:
- Cut the steak into thin slices going against the grain for the most tender bites. Put some rice on each plate to make a bed then lay the steak slices on top. Spoon plenty of the warm queso sauce all over letting it run down the sides. Top it off with whatever you like fresh cilantro jalapeño slices chunks of avocado or lime wedges.
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This dish always makes me think about my grandma's special dinners where she'd take simple stuff and make it taste amazing. The queso sauce really brings back memories of family get-togethers where we'd all try to grab the last bit to pour over our food.
Perfect Pairing Ideas
This hearty meal goes great with foods that cut through the richness. Try serving it with a fresh green salad with tangy cilantro lime dressing that'll cleanse your palate between bites of the creamy queso and meaty steak.
For drinks a cold Mexican beer with lime works perfectly with the Tex Mex flavors. If you prefer wine go for a Malbec that can stand up to the beef and spices. Non-drinkers might enjoy sparkling water with lime and a touch of agave syrup.
Storage and Reheating
Keep all parts in separate containers in the fridge. The rice and steak will stay good for up to 3 days but try to use the queso within 2 days. To warm up rice sprinkle it with a bit of water cover loosely and microwave in 30-second bursts stirring between each until it's hot.
For leftover steak slice it thin before storing and warm it gently in a pan with a tiny bit of oil on medium-low just until heated through so it doesn't get tough. The queso needs extra care warm it slowly in a small pot on low heat stirring constantly and add a splash of milk if it looks too thick.
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Ingredient Substitutions
While the original combo tastes best you can switch things up based on what you have or prefer. For something lighter swap the steak for chicken breast or thighs just cook them differently. If you don't eat meat try big portobello mushrooms or firm tofu with the same seasonings.
If dairy isn't your thing make the queso with cashew cream and non-dairy cheese instead. Brown rice or quinoa work well in place of white rice but they'll need different cooking times.
To cut carbs try cauliflower rice cooked with the same seasonings. If you can't handle heat just leave out the chili powder and jalapeños or if you love spicy food add some cayenne or hot sauce to kick it up.
Frequently Asked Questions
- → What kind of steak should I use?
Flank steak or sirloin are great picks since they’re tender and soak up the spices perfectly.
- → Can this be prepped in advance?
Sure! Cook the steak and slice it ahead of time. Prep the cheese sauce and rice too, then just reheat before serving.
- → What’s an alternative to Monterey Jack cheese?
You can swap it for Pepper Jack or Colby. They’ll keep it creamy with a similar flavor vibe.
- → How can I tell the steak is done right?
A meat thermometer works best. For medium-rare, aim for 135°F (57°C). For medium, go for 145°F (63°C).
- → Is this gluten-free friendly?
Yes, it’s naturally gluten-free. Just check your spices and broth labels to be sure!