Cheesy Steak and Queso Rice (Printable Version)

Juicy seared steak and fluffy rice are smothered in creamy cheese sauce, finished with bright avocado, lime, and cilantro.

# Ingredients:

→ Steak

01 - 450 grams flank or sirloin steak, well-marbled
02 - 15 ml olive oil
03 - 5 grams smoked paprika
04 - 3 grams ground cumin
05 - 3 grams garlic powder
06 - 5 grams kosher salt
07 - 3 grams freshly cracked black pepper

→ Rice

08 - 200 grams long-grain white rice (jasmine or basmati), rinsed
09 - 15 ml olive oil
10 - 2 grams garlic powder
11 - 480 ml low sodium chicken or vegetable broth

→ Queso sauce

12 - 30 grams unsalted butter
13 - 2 cloves fresh garlic, finely chopped
14 - 480 ml whole milk
15 - 100 grams sharp cheddar cheese, freshly grated
16 - 100 grams Monterey Jack cheese, freshly grated
17 - 3 grams ground cumin
18 - 3 grams chili powder
19 - 2 grams kosher salt
20 - 1 gram freshly cracked black pepper

→ Garnishes

21 - 20 grams fresh cilantro sprigs
22 - 1 lime, cut into wedges
23 - 1 avocado, sliced
24 - Optional: 1 jalapeño, sliced

# Steps:

01 - Rinse the rice under cold running water until the water runs clear to remove excess starch and ensure fluffiness.
02 - Heat olive oil in a heavy-bottomed pot over medium heat. Add rinsed rice and garlic powder, stirring to coat and toast until fragrant, about 1-2 minutes. Pour in broth, bring to a rolling boil, then cover tightly and reduce heat to low. Simmer undisturbed for 18-20 minutes until rice is tender and liquid absorbed.
03 - Pat the steak dry with towels. Coat both sides lightly with olive oil, then rub paprika, cumin, garlic powder, salt, and pepper evenly over the surface.
04 - Preheat a skillet over high heat until nearly smoking. Sear the steak on one side for 4-5 minutes without moving it, then flip and sear the other side for the same time to achieve medium-rare. Transfer to a cutting board and rest for 5-10 minutes to retain juices.
05 - Identify the grain running through the steak and slice thinly against it for tender, easy-to-chew strips.
06 - In the same skillet used for steak, melt butter over medium heat. Add chopped garlic and cook gently for about one minute until fragrant, avoiding browning.
07 - Pour in whole milk and heat until just below boiling. Gradually add grated cheddar and Monterey Jack cheeses in small handfuls, stirring continuously after each addition until fully melted and smooth. Season with cumin, chili powder, salt, and pepper to build a glossy, creamy sauce.
08 - Divide hot rice among plates, fan steak slices over the top, then ladle warm queso generously over both. Finish with fresh cilantro, avocado slices, lime wedges, and optional jalapeño slices for a bright, balanced presentation.

# Notes:

01 - Pat the steak dry before seasoning to form a perfect sear and juicy crust.
02 - Slice steak against the grain to ensure tenderness in every bite.
03 - Add cheese gradually to warm milk and stir well for a smooth, creamy queso without grittiness.
04 - Leftover queso thickens in the fridge but loosens upon gentle reheating with a splash of milk or broth.
05 - Separate rice, steak, and queso for storage to maintain freshness up to three days refrigerated.

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