Ingredients
Scale
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- 1 cup shredded Monterey Jack cheese
- 2 cups broth or water
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- Optional garnishes: fresh cilantro, lime wedges, avocado slices, sliced jalapeños
Instructions
- Pat steak dry and rub with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Heat a skillet until very hot. Sear steak 4–5 minutes per side. Transfer to cutting board and rest 5–10 minutes, then slice thinly against the grain.
- Rinse rice under cold water. Heat olive oil in a pot, stir in rice and garlic powder, toast lightly, then add broth or water. Bring to boil, cover, and simmer 18–20 minutes.
- In the same skillet used for steak, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
- Pour in milk and bring to gentle simmer. Gradually add shredded cheeses, stirring until smooth. Season with cumin, chili powder, salt, and pepper.
- Spoon rice onto plates, top with sliced steak, ladle warm queso sauce over, and add garnishes as desired.
Notes
- Slice steak against the grain for optimal tenderness.
- Use low-sodium chicken broth for richer rice flavor.
- Adjust queso heat with cayenne or jalapeños.
- Cooking 4 minutes per side yields medium-rare steak; 5 minutes yields medium.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Sear & Simmer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg