Ingredients
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450g (1 lb) flank or sirloin steak
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1 tsp paprika
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Salt and pepper, to taste
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2 tsp ground cumin
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1 tbsp olive oil
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1 tsp garlic powder
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1½ cups whole milk
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½ tsp ground cumin
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2 cups shredded cheddar cheese
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2 tbsp butter
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1 tsp chili powder
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2 garlic cloves, finely chopped
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1 cup shredded Monterey Jack cheese
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2 cups broth or water
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1 cup long-grain white rice
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Fresh cilantro, chopped
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Lime wedges
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Avocado slices
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Sliced jalapeños
Instructions
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Pat the steak dry with paper towels. Rub with olive oil and season both sides with paprika, cumin, garlic powder, salt, and pepper.
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Heat a large skillet until hot. Sear the steak for 4–5 minutes per side, adjusting for thickness and desired doneness.
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Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain.
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Rinse the 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 a boil, cover, and simmer on low for 18–20 minutes until fluffy.
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In the same skillet used for steak, melt butter over medium heat. Add garlic and cook until fragrant. Pour in milk and bring to a gentle simmer.
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Gradually add shredded cheddar and Monterey Jack cheeses, stirring until smooth. Season with cumin, chili powder, salt, and pepper.
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To serve, spoon rice onto plates, top with sliced steak, and pour queso sauce over. Add garnishes like cilantro, lime, avocado, and jalapeños.
Notes
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Resting the steak ensures it stays juicy when sliced.
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For extra spice, add more chili powder or jalapeños to the queso.
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Brown rice or quinoa can be used instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes