Description
A hearty dish combining flavorful steak, creamy cheese sauce, and fluffy rice, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 1 pound flank or sirloin steak
- 1 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 and 1/2 cups whole milk
- 1/2 teaspoon ground cumin
- 2 cups cheddar cheese, shredded
- 2 tablespoons butter
- 1 teaspoon chili powder
- 2 garlic cloves, finely chopped
- 1 cup Monterey Jack cheese, shredded
- 2 cups broth or water
- 1 cup long-grain white rice
- Chopped fresh cilantro
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Melt butter in a skillet over medium heat and sauté chopped garlic until fragrant, approximately 1 minute. Stir in whole milk and allow to come to a gentle simmer.
- Rinse long-grain white rice under cold water. Heat olive oil in a pot, add rinsed rice and garlic powder, and toast for 2 minutes. Pour in broth or water and add a pinch of salt, bring to a boil, then cover, lower heat, and simmer for 18-20 minutes until tender.
- Pat the steak dry with paper towels and rub with olive oil on all sides. Evenly coat with paprika, ground cumin, garlic powder, salt, and black pepper, pressing spices into the meat. Allow steak to rest at room temperature while preparing additional steps.
- While milk is simmering, gradually incorporate shredded cheddar and Monterey Jack cheeses in small batches, stirring to melt completely until sauce is smooth. Season sauce with chili powder, ground cumin, salt, and black pepper to taste. Keep warm on low heat.
- Chop cilantro, cut lime into wedges, slice avocado, and cut jalapeños if using as garnishes.
- Heat a large skillet over high heat until nearly smoking. Sear the seasoned steak for 4-5 minutes per side, depending on desired doneness. Transfer steak to a cutting board and let rest for 5 to 10 minutes, then slice thinly against the grain.
- Divide cooked rice among plates. Arrange steak slices atop the rice and generously ladle warm queso sauce over both. Finish with prepared garnishes including cilantro, jalapeños, avocado, and lime as desired. Serve immediately.
Notes
Feel free to customize with additional toppings like sour cream or diced tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg