Description
A delicious comfort dish featuring tender steak served with creamy queso sauce over rice.
Ingredients
Scale
- For the Steak:
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- A sprinkle of salt and pepper, to your taste
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- For the Queso Sauce:
- 1½ cups whole milk
- A pinch of salt and pepper, to your liking
- ½ tsp ground cumin
- 2 cups cheddar cheese, shredded
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, chopped finely
- 1 cup Monterey Jack cheese, shredded
- For the Rice:
- 2 cups broth (or water if you prefer)
- A bit of salt, as needed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- Optional Garnishes:
- Fresh cilantro, chopped
- Wedges of lime
- Slices of avocado
- Cut jalapeños
Instructions
- Grab the skillet you used for the steak and melt butter over medium heat. Toss in the minced garlic, letting it cook until fragrant, about a minute. Stir in the milk, bringing it to a light simmer.
- Wash the rice under cold water to rinse off the extra starch. Heat some olive oil in a pot, then stir in your rice and garlic powder to coat it well. Let the grains toast lightly for a couple of minutes before adding the broth or water. Bring it to a boil, cover the pot, and simmer on low for 18-20 minutes until soft.
- After cooking, put the steak on a board and let it sit for 5-10 minutes so the juices don’t run out when cutting. Slice it into thin strips across the grain to keep it tender.
- Dry off the steak with paper towels and rub it with a little olive oil. Sprinkle the paprika, cumin, garlic powder, salt, and pepper over both sides, pressing it into the meat.
- Slowly stir in the shredded cheeses, adding a handful at a time. Let it melt completely before adding the next. Keep stirring until smooth, then season with cumin, chili powder, salt, and pepper to taste.
- Heat a large skillet until very hot, then cook your seasoned steak for 4-5 minutes on each side, depending on how thick it is and your preferred doneness.
- Pile some rice onto each plate, add your steak strips, and drizzle warm, cheesy queso sauce over everything. Serve it up hot while the sauce is melty and the steak is warm.
- Toss on fresh cilantro, some jalapeños for heat, avocado slices for creaminess, and lime for a zesty pop.
Notes
- Make sure the steak rests after cooking to keep it juicy.
- Feel free to adjust the spices based on your preference.
- Use low-fat cheese if you’re looking for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 6g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg