Steak Queso Rice (Printable Version)
# What You'll Need:
→ Steak
01 -
1 lb sirloin or flank steak
02 -
2 teaspoons cumin, ground
03 -
1 teaspoon garlic powder
04 -
Salt and cracked black pepper to taste
05 -
1 tablespoon olive oil
06 -
1 teaspoon paprika
→ Cheesy Queso Sauce
07 -
2 cups grated cheddar
08 -
1 and 1/2 cups whole milk
09 -
1 cup shredded Monterey Jack
10 -
2 garlic cloves, minced
11 -
2 tablespoons butter
12 -
Salt and black pepper, taste as you go
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon ground cumin
→ Rice
15 -
1 cup long-grain white rice
16 -
1 tablespoon olive oil
17 -
2 cups broth or water, your choice
18 -
1 teaspoon garlic powder
19 -
Salt as you need
→ Toppings (pick what you love)
20 -
Fresh cilantro, chopped
21 -
Sliced avocado
22 -
Lime wedges
23 -
Jalapeños, sliced
# Steps to Follow:
01 -
Scoop rice onto plates, layer steak strips over it, then pour on the warm queso sauce. Pile on avocado, jalapeños, lime, and a handful of cilantro if you want. Eat up while it's hot!
02 -
Get a skillet super hot. Put in your steak and sear 4 to 5 minutes per side, longer for more well-done meat—about 4 for medium-rare or go 5 for medium. Flip just once for best results.
03 -
Set your cooked steak on a cutting board and give it a break for about 5–10 minutes. Slice it thin across the grain so every piece stays nice and tender.
04 -
Dry your steak with paper towels, then rub it everywhere with olive oil. Press on paprika, cumin, garlic powder, salt, and pepper so it sticks all over.
05 -
Sprinkle grated cheddar and Monterey Jack into the warm milk a bit at a time, stirring so it melts smooth. Mix in chili powder, ground cumin, salt, and pepper. Taste and see if you want more seasoning.
06 -
Throw butter in a skillet on medium. Drop in garlic and stir till it smells great, about a minute. Pour in the milk and gently bring it up to a simmer.
07 -
Rinse your rice under cold water real well. Heat some olive oil in a pot. Toast the rinsed rice with garlic powder for a couple minutes. Add broth (or water) and salt, bring to a boil. Drop the heat, cover, simmer 18–20 minutes till soft.
08 -
Slice up some cilantro, cut lime into wedges, slice avocado, and chop up jalapeños if you're using these for the top.
# Additional Tips:
01 -
Always slice the steak against the grain so it's easier to chew.
02 -
Use broth in the rice for a richer taste than just water.
03 -
Want it spicy? Toss in chopped jalapeños or a pinch of cayenne when making the queso sauce.
04 -
Letting steak rest keeps all those good juices inside before you cut it.