Cheesy Steak and Queso Rice (Print Format)

Juicy steak, fluffy rice, and creamy queso come together with zesty toppings for a Tex-Mex main course.

# Ingredients:

→ Steak

01 - Flank or sirloin steak, fresh cut
02 - Paprika (smoked preferred)
03 - Kosher salt
04 - Ground black pepper
05 - Ground cumin
06 - Olive oil
07 - Garlic powder

→ Rice

08 - Long-grain white rice (Jasmine or Basmati)
09 - Garlic powder
10 - Olive oil
11 - Chicken or vegetable broth (or water)

→ Queso Sauce

12 - Whole milk
13 - Cheddar cheese, freshly grated
14 - Monterey Jack cheese, freshly grated
15 - Unsalted butter
16 - Fresh garlic, minced
17 - Chili powder
18 - Ground cumin
19 - Kosher salt and ground black pepper

→ Garnishes

20 - Fresh cilantro leaves
21 - Lime wedges
22 - Avocado slices
23 - Jalapeños, thinly sliced (optional)

# Steps:

01 - Rinse rice under cold running water until it runs clear to remove excess starch.
02 - Heat olive oil in a pot over medium heat. Add rice and garlic powder, stirring to coat. Toast for 1-2 minutes before adding broth. Bring to a boil, cover, and reduce heat to simmer for 18-20 minutes until liquid is absorbed and rice is tender.
03 - Dry steak with paper towels. Rub olive oil on both sides, then evenly distribute paprika, cumin, garlic powder, kosher salt, and black pepper.
04 - Heat a skillet until very hot. Sear steak for 4-5 minutes on each side. Rest the steak on a board for 5-10 minutes before slicing.
05 - Slice the rested steak against the grain to ensure tenderness.
06 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
07 - Stir in whole milk and bring to a simmer. Gradually add grated cheeses, stirring until fully melted and smooth. Season with chili powder, cumin, salt, and pepper.
08 - Spread rice on plates, top with steak slices, and drizzle queso sauce over. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños if desired.

# Tips:

01 - Pat steak completely dry for best searing results.
02 - Slice steak against the grain for extra tenderness.