Queso Steak and Rice (Print Version)
# Ingredients:
→ Steak Seasoning
01 -
450g (1 pound) of flank or sirloin steak
02 -
1 tsp garlic powder
03 -
Freshly ground black pepper and salt to taste
04 -
2 tsp ground cumin
05 -
1 tbsp olive oil
06 -
1 tsp paprika
→ Queso Mix
07 -
2 cloves garlic, minced fresh
08 -
½ tsp cumin powder
09 -
1 tsp chili powder
10 -
1½ cups whole milk
11 -
Salt and black pepper to add flavor
12 -
2 cups freshly grated cheddar
13 -
1 cup grated Monterey Jack cheese
14 -
2 tbsp butter
→ Rice Components
15 -
1 cup uncooked long-grain white rice
16 -
2 cups water or chicken broth (low-sodium)
17 -
1 tbsp olive oil
18 -
Salt as needed
19 -
1 tsp garlic powder
→ Extras for Serving
20 -
Chopped fresh cilantro
21 -
Sliced jalapeños
22 -
Cut lime wedges
23 -
Sliced ripe avocado
# Instructions:
01 -
In a saucepan, coat rinsed rice with olive oil and garlic powder, toasting for 1-2 minutes. Add water or broth, bring to a rolling boil, cover, then lower to simmer for 18-20 mins. Keep covered until serving.
02 -
Dry the steak completely with paper towels, drizzle oil all over, then rub in cumin, paprika, garlic powder, salt, and pepper on both sides.
03 -
On a piping-hot skillet, cook steak for 4-5 minutes per side, depending on how done you like it (4 mins for medium-rare, 5 mins for medium).
04 -
Move the steak onto a board and let it sit untouched for 5-10 minutes. Using a sharp knife, carve into thin slices against the grain.
05 -
Using the same skillet, melt butter on medium heat. Saute garlic till fragrant, about a minute. Slowly add milk, letting it simmer. Stir in cheddar and Monterey Jack bit by bit until smooth. Toss in chili powder, cumin, salt, and pepper, tasting as you go.
06 -
Lay rice on your plate. Top with steak slices. Pour queso over generously, then sprinkle cilantro, jalapeños, avocado slices, and lime wedges. Serve right away.