Description
Steak & Queso Rice is a satisfying and flavorful dish featuring juicy, spiced steak paired with creamy queso sauce and served over a bed of fluffy rice. The perfect combination of savory, cheesy, and a little bit of spice, this dish is ideal for a comforting weeknight meal or a fun dinner to impress friends and family.
Ingredients
Scale
For the Steak:
- 1 lb (450g) flank steak or sirloin steak
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Queso Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
- Lime wedges
Instructions
For the Steak:
-
Season the Steak:
- Rub the flank steak or sirloin steak with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper. Let it marinate for at least 15 minutes.
-
Cook the Steak:
- Heat a grill pan or skillet over medium-high heat.
- Sear the steak for 4-5 minutes per side for medium doneness (adjust based on your preferred level of doneness).
- Let the steak rest for a few minutes before slicing it thinly against the grain.
For the Queso Sauce:
-
Prepare the Sauce:
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
-
Make the Queso:
- Slowly add whole milk to the saucepan and bring it to a gentle simmer.
- Stir in the shredded cheddar and Monterey Jack cheeses, chili powder, ground cumin, salt, and black pepper.
- Stir until the cheese is fully melted and the sauce is smooth and creamy.
- If the sauce is too thick, add a little more milk to reach your desired consistency.
For the Rice:
-
Cook the Rice:
- In a medium pot, heat olive oil over medium heat.
- Add the rice and sauté for 2-3 minutes, stirring occasionally, until lightly toasted.
-
Simmer:
- Add water or chicken broth, garlic powder, and salt.
- Bring to a boil, then reduce the heat to low and cover the pot.
- Cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.
Assemble:
-
Combine:
- Place a generous portion of the rice on each plate.
- Top with sliced steak and drizzle with queso sauce.
-
Garnish:
- Add any optional garnishes such as chopped cilantro, sliced jalapeños, avocado slices, and lime wedges for extra flavor.
Notes
- For extra heat, use a spicier chili powder or add diced jalapeños to the queso sauce.
- For a lighter version, you can substitute the queso with a lower-fat cheese and use cauliflower rice instead of white rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilling, Sautéing
- Cuisine: Mexican-American
Keywords: Steak, Queso, Rice, Comfort Food, Cheesy Rice, Mexican-Inspired, Flank Steak, Sirloin Steak, Grilled Steak, Cheesy Sauce