Description
Steak Queso Rice is a flavorful and hearty dish featuring tender, seared flank or sirloin steak served over fluffy white rice and topped with a creamy, cheesy queso sauce. Enhanced with spices like paprika, cumin, and chili powder, and garnished with fresh cilantro, lime wedges, avocado slices, and jalapeños, this recipe combines the richness of melted cheddar and Monterey Jack cheeses with bold, Southwestern-inspired flavors. Perfect for a satisfying family meal, it comes together in about 45 minutes.
Ingredients
Steak
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Rice
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 cups broth or water
- Salt, as needed
Queso Sauce
- 1½ cups whole milk
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Season and Prepare the Steak: Pat the steak dry with paper towels. Rub it evenly with olive oil, then coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to infuse robust flavors.
- Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for 4–5 minutes per side, adjusting based on the thickness and your preferred level of doneness to achieve a flavorful crust while keeping the interior juicy.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5–10 minutes. This step allows the juices to redistribute. Slice the steak thinly across the grain to ensure maximum tenderness.
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. Heat olive oil in a pot over medium heat, add the rice and garlic powder, stirring to coat and lightly toast the grains. Pour in broth or water, bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes or until the rice is tender and liquid is absorbed. Season with salt as needed.
- Start the Queso Base: In the same skillet used for cooking steak, melt the butter over medium heat. Add the finely chopped garlic and cook until fragrant, about 1 minute, taking care not to burn it. Pour in the whole milk and bring to a gentle simmer, stirring occasionally.
- Finish the Queso Sauce: Gradually add the shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring constantly until the cheese is fully melted and the sauce is smooth. Season with ground cumin, chili powder, salt, and pepper to taste for a rich, flavorful queso sauce.
- Assemble the Dish: Spoon the cooked rice onto plates, layer with sliced steak, and generously ladle the warm queso sauce over the top. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños to enhance the flavors and add freshness and heat according to preference.
Notes
- Allowing the steak to rest before slicing ensures juices remain locked in, making the meat tender and juicy.
- To control heat, adjust the amount of chili powder and jalapeños used as garnishes.
- Use broth instead of water when cooking rice for added depth of flavor.
- This recipe works well with flank steak but sirloin is also a great alternative.
- For a creamier queso, use whole milk rather than reduced-fat versions.
