Steak Queso Rice Bowl (Print Version)
Seared steak and rice topped with smooth queso, perfect for cozy dinners and gluten-free meals.
# Ingredients:
→ Steak
01 -
450g flank or sirloin steak
02 -
1 tsp paprika
03 -
Salt and pepper, to taste
04 -
2 tsp ground cumin
05 -
1 tbsp olive oil
06 -
1 tsp garlic powder
→ Queso Sauce
07 -
1½ cups whole milk
08 -
Salt and pepper, to taste
09 -
½ tsp ground cumin
10 -
2 cups cheddar cheese, shredded
11 -
2 tbsp butter
12 -
1 tsp chili powder
13 -
2 garlic cloves, finely chopped
14 -
1 cup Monterey Jack cheese, shredded
→ Rice
15 -
2 cups broth or water
16 -
Salt, as needed
17 -
1 tbsp olive oil
18 -
1 cup long-grain white rice
19 -
1 tsp garlic powder
→ Optional Garnishes
20 -
Fresh cilantro, chopped
21 -
Wedges of lime
22 -
Slices of avocado
23 -
Cut jalapeños
# Steps:
01 -
Melt butter in the skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in milk and bring to a light simmer.
02 -
Rinse the rice under cold water to remove starch. Heat olive oil in a pot, then stir in rice and garlic powder, coating well. Toast the grains lightly for 2 minutes. Add broth or water, bring to a boil, cover, and simmer on low for 18-20 minutes until soft.
03 -
After cooking, let the steak rest on a cutting board for 5-10 minutes to retain juices. Slice thinly against the grain to maintain tenderness.
04 -
Pat the steak dry with paper towels. Rub with olive oil and sprinkle paprika, cumin, garlic powder, salt, and pepper over both sides, pressing gently into the meat.
05 -
Gradually stir in shredded cheeses, one handful at a time, allowing each to melt before adding more. Stir until smooth, then season with cumin, chili powder, salt, and pepper to taste.
06 -
Serve rice on plates, add steak strips, and drizzle warm queso sauce over the top. Garnish with cilantro, jalapeños, avocado slices, and lime wedges as desired.
07 -
Heat a large skillet to high heat. Cook seasoned steak for 4-5 minutes per side, adjusting for thickness and preferred doneness. For medium-rare, cook 4 minutes per side; for medium, cook 5 minutes per side.
# Helpful Notes:
01 -
Resting steak before slicing helps retain its juices and tenderness.