Steak & Queso Rice (Print)
Seared, tender steak paired with fluffy rice and covered in a rich queso sauce. A hearty, cheesy meal perfect for busy nights.
# Ingredients:
→ For the Steak
01 -
450g (1 lb) flank or sirloin steak
02 -
1 tsp paprika
03 -
A sprinkle of salt and pepper, to your taste
04 -
2 tsp ground cumin
05 -
1 tbsp olive oil
06 -
1 tsp garlic powder
→ For the Queso Sauce
07 -
1½ cups whole milk
08 -
A pinch of salt and pepper, to your liking
09 -
½ tsp ground cumin
10 -
2 cups cheddar cheese, shredded
11 -
2 tbsp butter
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1 tsp chili powder
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2 garlic cloves, chopped finely
14 -
1 cup Monterey Jack cheese, shredded
→ For the Rice
15 -
2 cups broth (or water if you prefer)
16 -
A bit of salt, as needed
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1 tbsp olive oil
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1 cup long-grain white rice
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1 tsp garlic powder
→ Optional Garnishes
20 -
Fresh cilantro, chopped
21 -
Wedges of lime
22 -
Slices of avocado
23 -
Cut jalapeños
# Steps:
01 -
Grab the skillet you used for the steak and melt butter over medium heat. Toss in the minced garlic, letting it cook until fragrant, about a minute. Stir in the milk, bringing it to a light simmer.
02 -
Wash the rice under cold water to rinse off the extra starch. Heat some olive oil in a pot, then stir in your rice and garlic powder to coat it well. Let the grains toast lightly for a couple of minutes before adding the broth or water. Bring it to a boil, cover the pot, and simmer on low for 18-20 minutes until soft.
03 -
After cooking, put the steak on a board and let it sit for 5-10 minutes so the juices don't run out when cutting. Slice it into thin strips across the grain to keep it tender.
04 -
Dry off the steak with paper towels and rub it with a little olive oil. Sprinkle the paprika, cumin, garlic powder, salt, and pepper over both sides, pressing it into the meat.
05 -
Slowly stir in the shredded cheeses, adding a handful at a time. Let it melt completely before adding the next. Keep stirring until smooth, then season with cumin, chili powder, salt, and pepper to taste.
06 -
Toss on fresh cilantro, some jalapeños for heat, avocado slices for creaminess, and lime for a zesty pop. Serve it up hot while the sauce is melty and the steak is warm.
07 -
Heat a large skillet until very hot, then cook your seasoned steak for 4-5 minutes on each side, depending on how thick it is and your preferred doneness. Want medium-rare? Go for 4 minutes. Medium? Give it 5 per side.
08 -
Pile some rice onto each plate, add your steak strips, and drizzle warm, cheesy queso sauce over everything. The flavors blend perfectly, and the rice soaks up all the goodness.
# Notes:
01 -
Slice the steak against the grain for tender pieces.
02 -
Want more flavor? Use low-sodium chicken broth instead of plain water for the rice.
03 -
Add cayenne or minced jalapeños to bump up the queso's spice level.
04 -
Four minutes per side gives you medium-rare steak; five gets you medium.