Steak & Queso Rice (Print Version)

# Ingredients:

→ For Steak Preparation

01 - 1 lb (450g) of either flank or sirloin steak
02 - 1 teaspoon garlic powder
03 - 2 teaspoons ground cumin
04 - 1 tablespoon olive oil
05 - Salt and black pepper as you like
06 - 1 teaspoon paprika

→ For Cheesy Sauce

07 - 2 cloves garlic, finely chopped
08 - Salt and black pepper to suit your taste
09 - ½ teaspoon ground cumin
10 - 1 ½ cups regular whole milk
11 - 2 tablespoons butter
12 - 1 cup shredded Monterey Jack cheese
13 - 2 cups of cheddar cheese, shredded
14 - 1 teaspoon chili powder

→ For Cooking Rice

15 - 1 teaspoon garlic powder
16 - Salt as needed
17 - 1 tablespoon olive oil
18 - 1 cup uncooked long-grain white rice
19 - 2 cups chicken broth (or just water if you prefer)

→ Toppings You Can Add

20 - Freshly chopped cilantro
21 - Thin slices of jalapeños
22 - Tangy lime wedges
23 - Creamy avocado slices

# Instructions:

01 - Rinse your rice under running cold water to wash off the extra starch. Warm up a splash of olive oil in a pot, toss in the rice along with garlic powder, and stir to coat the grains. Toast it lightly for a couple of minutes, then add your water or broth. Cover and let simmer on a low heat for 18-20 minutes until tender.
02 - While you wait on the rice, dry your steak with paper towels. Rub olive oil over it and season generously with cumin, paprika, garlic powder, salt, and pepper, making sure to press the seasoning into the meat.
03 - Place a large skillet on high heat until hot. Add your steak and cook each side for about 4-5 minutes, depending on how thick it is and how you like it cooked. Aim for 4 minutes for medium-rare or 5 for medium.
04 - Take the steak off the pan and allow it to sit on a cutting board for 5-10 minutes so it stays juicy. Cut it into thin strips across the grain; this helps it stay tender.
05 - Using the skillet you used for the steak (to make the most of the flavor), melt the butter over medium heat. Sauté the garlic for around a minute until it smells good. Slowly stir in the milk and let it gently bubble.
06 - Add handfuls of the shredded cheeses one at a time, stirring well until each batch melts completely. Keep the sauce smooth by mixing constantly. Season it with chili powder, cumin, salt, and pepper to taste.
07 - Spoon the cooked rice onto plates, arrange slices of steak on top, and pour the gooey cheese sauce over everything. The rice absorbs all the flavor, making every bite amazing.
08 - Top it all off with fresh cilantro, spicy jalapeño slices, creamy avocado, and a squeeze of lime for brightness. Enjoy while it’s still warm and the cheese is perfectly melted.

# Notes:

01 - You can cook your steak just how you like it—4 minutes on each side for medium-rare, or 5 for medium.
02 - Broth instead of water makes the rice more flavorful.
03 - If you like extra heat, toss in some cayenne or minced jalapeños to the cheese sauce.
04 - Slicing steak against the grain keeps it tender and easy to chew.

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