Steak & Queso Rice (Print Version)
# Ingredients:
→ For the Steak
01 -
1 lb (450g) flank steak or sirloin steak
02 -
1 tablespoon olive oil
03 -
2 teaspoons ground cumin
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
Salt and black pepper, to taste
→ For the Queso Sauce
07 -
2 tablespoons butter
08 -
2 cloves garlic, minced
09 -
1½ cups whole milk
10 -
2 cups shredded cheddar cheese
11 -
1 cup shredded Monterey Jack cheese
12 -
1 teaspoon chili powder
13 -
½ teaspoon ground cumin
14 -
Salt and black pepper, to taste
→ For the Rice
15 -
1 cup long-grain white rice
16 -
2 cups water or low-sodium chicken broth
17 -
1 tablespoon olive oil
18 -
1 teaspoon garlic powder
19 -
Salt, to taste
→ Optional Garnish
20 -
Chopped fresh cilantro
21 -
Sliced jalapeños
22 -
Avocado slices
23 -
Lime wedges
# Instructions:
01 -
Rinse the rice under cold water to remove excess starch. In a medium saucepan, heat the olive oil over medium heat. Add the garlic powder and rice, and stir to coat the rice in the oil. Cook for 1-2 minutes, allowing the rice to lightly toast. Pour in the water or chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for about 18-20 minutes, or until the rice is tender and all the liquid has been absorbed. Once done, remove from heat and set aside.
02 -
While the rice is cooking, prepare the steak. Pat the steak dry with paper towels and rub both sides with olive oil. Season generously with ground cumin, paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat. Once hot, place the steak in the pan and sear it for about 4-5 minutes per side, depending on the thickness of the steak and desired doneness. Remove the steak from the skillet and allow it to rest for 5-10 minutes. After resting, slice it thinly against the grain into strips.
03 -
In the same skillet you used to cook the steak, melt the butter over medium heat. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the milk and bring it to a gentle simmer. Gradually stir in the shredded cheddar cheese and Monterey Jack cheese, allowing each batch to melt before adding more. Stir continuously until the cheese has completely melted and the sauce is smooth. Once the cheese has melted, add the chili powder, ground cumin, salt, and pepper. Taste the sauce and adjust the seasoning as needed.
04 -
Spoon the cooked rice onto plates, spreading it out evenly as the base for the dish. Arrange the sliced steak on top of the rice. Generously spoon the warm queso sauce over the steak. If desired, garnish the dish with chopped fresh cilantro, sliced jalapeños, avocado slices, and lime wedges. Serve immediately.
# Notes:
01 -
For a spicier queso, you can add a pinch of cayenne pepper or a diced jalapeño to the sauce.
02 -
Using chicken broth instead of water will enhance the flavor of the rice.