Description
Steak Queso Rice is a flavorful and satisfying dish featuring tenderly seared flank or sirloin steak served over fluffy garlic-infused white rice, all generously topped with a rich, creamy cheddar and Monterey Jack queso sauce. Garnished with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños, this recipe combines Tex-Mex flair with comforting homemade touches, perfect for a hearty family meal in just 45 minutes.
Ingredients
Steak Seasoning
- 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 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 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 flank or sirloin steak dry using paper towels to ensure a good sear. Rub the steak with olive oil, then evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper for a flavorful crust.
- Cook the Steak. Heat a large skillet over high heat until very hot. Place the steak in the skillet and sear it for about 4 to 5 minutes per side, adjusting according to steak thickness and your preferred level of doneness, developing a savory brown crust.
- Rest and Slice the Steak. Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute. Then, slice the steak thinly against the grain to maximize tenderness.
- Prepare the Rice. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a pot, heat olive oil over medium heat. Add the rice and garlic powder, stirring to coat the rice lightly and toast it briefly. Pour in the broth or water, season with salt as needed, bring to a boil, cover, then reduce heat to low and simmer for 18 to 20 minutes until the rice is tender.
- Start the Queso Base. Using the same skillet that cooked the steak, melt butter over medium heat. Add the finely chopped garlic and cook it until fragrant, about 1 minute, to infuse flavor into the sauce. Then pour in the whole milk and bring it to a gentle simmer to warm through without boiling.
- Finish the Queso Sauce. Gradually add the shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring continuously until the cheese melts completely and the sauce is smooth. Season the queso with ground cumin, chili powder, salt, and pepper according to taste.
- Assemble the Dish. Spoon the prepared garlic rice onto serving plates. Layer the thinly sliced steak over the rice, then ladle warm queso sauce generously on top. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for brightness and a touch of heat.
Notes
- For best steak flavor, use a cast iron skillet or heavy-bottomed pan for searing.
- Allowing the steak to rest after cooking helps keep it juicy and tender.
- Rinsing the rice removes excess starch and prevents it from becoming gummy.
- You can substitute broth with water for cooking rice, but broth adds more depth of flavor.
- Adjust the amount of jalapeños based on your preferred spice level.
- Use whole milk for creamier queso; low-fat milk may not melt the cheese as smoothly.
- Leftover queso can be stored refrigerated and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex