Description
Seared steak served over fluffy garlic rice with a silky, melty queso sauce. It’s a Tex-Mex dinner winner packed with bold flavor and easy comfort.
Ingredients
For the Steak:
450g (1 lb) flank or sirloin steak
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
2 tsp ground cumin
Salt and pepper, to taste
For the Queso Sauce:
2 tbsp butter
2 garlic cloves, finely chopped
1½ cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp chili powder
½ tsp ground cumin
Salt and pepper, to taste
For the Rice:
1 cup long-grain white rice
2 cups broth or water
1 tbsp olive oil
1 tsp garlic powder
Salt, as needed
Optional Garnishes:
Fresh cilantro
Lime wedges
Sliced avocado
Jalapeños
Instructions
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Season Steak: Pat steak dry and rub with olive oil. Season with paprika, garlic powder, cumin, salt, and pepper.
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Sear Steak: Heat skillet until very hot. Sear steak 4–5 min per side or until cooked to your liking. Let rest, then slice thinly across the grain.
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Cook Rice: Rinse rice. Toast in olive oil with garlic powder. Add broth or water and salt. Bring to boil, cover, and simmer for 18–20 minutes.
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Make Queso: In the steak pan, melt butter. Sauté garlic 1 min. Add milk and simmer. Stir in cheeses gradually until smooth. Season with chili powder, cumin, salt, and pepper.
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Assemble: Spoon rice into bowls, top with steak slices, pour queso over, and garnish as desired.
Notes
- Let steak rest before slicing for maximum juiciness.
- Add milk to leftover queso when reheating to keep it smooth.
- For more spice, add diced jalapeños directly into the queso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sear, Simmer
- Cuisine: Tex-Mex
