Steak Queso Rice (Print-Friendly Version)

# What You'll Need:

→ Steak

01 - 1 teaspoon garlic powder
02 - 1 tablespoon olive oil
03 - 2 teaspoons ground cumin
04 - Salt and cracked black pepper, add however much you like
05 - 1 teaspoon paprika
06 - 1 lb sirloin or flank steak

→ Queso Sauce

07 - 1 teaspoon chili powder
08 - 1 cup shredded Monterey Jack cheese
09 - 2 cups grated cheddar cheese
10 - 2 tablespoons butter (unsalted)
11 - 2 garlic cloves, chopped up small
12 - 1 1/2 cups whole milk
13 - A sprinkle each of salt and black pepper, to taste
14 - 1/2 teaspoon ground cumin

→ Rice

15 - 1 cup long-grain white rice
16 - 1 tablespoon olive oil
17 - 1 teaspoon garlic powder
18 - Salt to your liking
19 - 2 cups chicken broth (low-sodium) or water

→ Optional Garnishes

20 - Lime wedges
21 - Fresh cilantro, chopped
22 - Sliced avocado
23 - Jalapeños, sliced thin

# Step-by-Step Directions:

01 - Scoop some rice onto each plate, arrange the steak slices on top, and pour over lots of warm queso sauce. Enjoy right away for the best taste.
02 - Crank up the heat under a big skillet. Lay the seasoned meat in and let it cook about 4 or 5 minutes a side, based on how you want it. Medium-rare usually needs 4 minutes each way; for medium, go 5.
03 - Just before eating, add a handful of cilantro, lots of avocado and jalapeño slices, and squeeze a lime wedge over everything. This makes every bite even better.
04 - Toss in a small handful of cheddar and Monterey Jack at a time, whisking as you go so it gets nice and smooth. Sprinkle in chili powder, cumin, salt, and pepper at this point to make it sing.
05 - Dry your steak off with some paper towels, brush it all over with olive oil, then rub the paprika, cumin, garlic powder, salt, and pepper in with your fingers to really get those flavors in.
06 - Once cooked, place steak on a board and leave it alone for 5-10 minutes. Then slice it up thin, going across the grain so it stays nice and tender.
07 - Rinse the rice with cold water first. Put a pan over medium, pour in olive oil, the rice, and garlic powder—stir well to mix things up. Let it toast lightly for two minutes, then pour in your broth or water and toss in some salt. Crank up the heat until it boils, then cover and drop the temp to low. Cook until the rice has softened, which takes 18-20 minutes.
08 - First, melt the butter in a pan over medium. Toss in the chopped garlic and cook for about a minute, just till it smells awesome. Pour in all the milk and let it start to bubble softly.

# Helpful Notes:

01 - Cut the steak across the grain, after letting it rest, for extra tenderness.
02 - Using low-sodium broth instead of water for your rice gives it a tasty punch.
03 - Throw in some cayenne or jalapeños to crank up the heat in your queso, if you’re into spicy stuff.
04 - Keep an eye on your steak—four minutes per side is good for medium-rare, five gets you medium.

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