Steak Queso Rice Dinner (Print Version)

# Ingredients:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 teaspoon paprika
03 - Salt and freshly ground black pepper, to taste
04 - 2 teaspoons ground cumin
05 - 1 tablespoon olive oil
06 - 1 teaspoon garlic powder

→ Queso Sauce

07 - 1 1/2 cups whole milk
08 - Salt and freshly ground black pepper, to taste
09 - 1/2 teaspoon ground cumin
10 - 2 cups shredded cheddar cheese
11 - 2 tablespoons unsalted butter
12 - 1 teaspoon chili powder
13 - 2 garlic cloves, finely chopped
14 - 1 cup shredded Monterey Jack cheese

→ Rice

15 - 2 cups low-sodium chicken broth or water
16 - Salt, to taste
17 - 1 tablespoon olive oil
18 - 1 cup long-grain white rice
19 - 1 teaspoon garlic powder

→ Optional Garnishes

20 - Fresh cilantro, chopped
21 - Lime wedges
22 - Sliced avocado
23 - Sliced jalapeños

# Instructions:

01 - In a skillet over medium heat, melt the butter. Add the finely chopped garlic and cook for about 1 minute until fragrant. Pour in the whole milk and bring to a gentle simmer.
02 - Rinse the rice under cold water to remove excess starch. In a saucepan, heat olive oil over medium heat. Add the rice and garlic powder, stirring to coat the grains. Toast the rice lightly for 2 minutes, then pour in the broth or water along with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 18-20 minutes until tender.
03 - After cooking, transfer the steak to a cutting board. Let it rest for 5-10 minutes to retain juices, then slice thinly across the grain for tenderness.
04 - Pat steak dry with paper towels. Brush both sides with olive oil, then season with paprika, cumin, garlic powder, salt, and black pepper, pressing spices into the meat.
05 - Gradually whisk in shredded cheddar and Monterey Jack cheese, adding a handful at a time. Allow each addition to fully melt before adding more, stirring constantly until the sauce is smooth. Season with ground cumin, chili powder, salt, and black pepper.
06 - Top with chopped fresh cilantro, sliced jalapeños for extra heat, avocado slices for creaminess, and a squeeze of fresh lime juice for brightness. Serve immediately while warm.
07 - Heat a large skillet over high heat. Sear the seasoned steak for 4-5 minutes on each side, adjusting for thickness and desired doneness. For medium-rare, cook 4 minutes per side; for medium, cook 5 minutes per side.
08 - Spoon the rice onto individual plates, top with sliced steak, and generously drizzle with warm queso sauce. Serve immediately to enjoy the blend of flavors.

# Notes:

01 - Slice the steak against the grain after resting for the most tender results.
02 - For enhanced flavor, substitute water with low-sodium chicken broth when cooking the rice.
03 - Adjust the spice in the queso by adding cayenne or minced jalapeños as desired.
04 - Monitor steak closely; four minutes per side provides medium-rare, five minutes yields medium.

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