Steak & Queso Rice (Print Version)

# Ingredients:

→ For the Steak

01 - 1 pound (450g) flank steak or sirloin, the perfect canvas for our bold seasonings
02 - 1 tablespoon olive oil, for a beautiful sear
03 - 2 teaspoons ground cumin, bringing warm, earthy notes
04 - 1 teaspoon paprika, for a touch of smoky sweetness
05 - 1 teaspoon garlic powder, adding depth and savory notes
06 - Salt and freshly ground black pepper, to taste

→ For the Queso Sauce

07 - 2 tablespoons butter
08 - 2 cloves garlic, freshly minced
09 - 1½ cups whole milk, creating our velvety base
10 - 2 cups cheddar cheese, freshly shredded
11 - 1 cup Monterey Jack cheese, freshly shredded for that perfect melt
12 - 1 teaspoon chili powder, for a gentle heat
13 - ½ teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste

→ For the Rice

15 - 1 cup long-grain white rice
16 - 2 cups water or low-sodium chicken broth, for extra flavor
17 - 1 tablespoon olive oil
18 - 1 teaspoon garlic powder
19 - Salt, to taste

→ Optional Garnishes

20 - Fresh cilantro leaves, roughly chopped
21 - Jalapeño slices, for those who crave extra heat
22 - Ripe avocado, sliced into creamy moons
23 - Lime wedges, for a bright finish

# Instructions:

01 - Begin by rinsing your rice under cool water until it runs clear, removing excess starch. In a medium saucepan, warm the olive oil over medium heat, then add the garlic powder and rice. Stir to coat each grain in the fragrant oil and let it toast lightly for 1-2 minutes, enhancing its nutty flavor.
02 - Pour in your water or chicken broth and bring to a lively boil. Once bubbling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 18-20 minutes until the liquid is absorbed and the rice is tender. Set aside covered to keep warm.
03 - While your rice works its magic, prepare your steak. Pat it dry thoroughly with paper towels, then drizzle with olive oil. Season generously with cumin, paprika, garlic powder, salt, and pepper, massaging the spices into both sides of the meat.
04 - Heat a large skillet until it's almost smoking. Place your seasoned steak in the hot pan and sear for 4-5 minutes per side, creating a beautiful crust while keeping the inside juicy. For medium-rare, aim for 4 minutes per side; for medium, cook for 5 minutes per side.
05 - Transfer your steak to a cutting board and let it rest for 5-10 minutes, allowing the juices to redistribute throughout the meat. Then slice it thinly against the grain into strips that showcase its perfectly pink interior.
06 - In the same skillet with all those wonderful steak drippings, melt your butter over medium heat. Add the minced garlic and let it dance in the butter until fragrant, about one minute.
07 - Pour in the milk and bring to a gentle simmer, stirring occasionally. Gradually add your shredded cheeses, a handful at a time, stirring continuously until each addition is fully melted before adding more. Watch as it transforms into a smooth, velvety sauce.
08 - Once your cheese sauce is beautifully smooth, stir in the chili powder, cumin, salt, and pepper. Taste and adjust the seasonings to your preference, adding an extra pinch of heat if desired.
09 - Spoon the fragrant rice onto plates as your foundation, then arrange your perfectly sliced steak on top. Pour the warm queso sauce generously over everything, letting it cascade down the sides.
10 - Finish with a scattering of fresh cilantro, jalapeño slices for heat, creamy avocado, and lime wedges for squeezing. Serve immediately while everything is hot and the queso is at its most luxurious.

# Notes:

01 - For the best texture, always slice your steak against the grain
02 - You can prepare the rice ahead of time and reheat before serving
03 - The queso sauce is best made just before serving for the smoothest, most velvety texture

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