Description
Steak Queso Rice is a flavorful and hearty fusion dish combining tender, spiced flank or sirloin steak with creamy, cheesy queso sauce served over perfectly cooked long-grain rice. This recipe offers a delightful blend of smoky paprika, cumin, and chili powder with fresh garnishes like cilantro, avocado, and jalapeños, creating a satisfying and comforting meal perfect for any occasion.
Ingredients
Scale
Steak
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
Queso Sauce
- 1½ cups whole milk
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 cup shredded Monterey Jack cheese
Rice
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 2 cups broth or water
- Salt, as needed
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Season and Prepare the Steak: Pat the steak dry with paper towels to remove excess moisture. Rub the steak on both sides with olive oil. Then, evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to infuse flavor.
- Cook the Steak: Heat a large skillet over high heat until very hot. Add the steak and sear it for 4–5 minutes per side depending on thickness and your preferred level of doneness, creating a beautiful crust while keeping the inside juicy.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5–10 minutes to let the juices redistribute. Once rested, slice the steak thinly across the grain to ensure tenderness in each bite.
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a pot, heat olive oil over medium heat and add the rice along with garlic powder. Toast the rice lightly while stirring, then add broth or water and salt. Bring to a boil, then cover and reduce heat to a simmer for 18–20 minutes until the rice is tender and fluffy.
- Start the Queso Base: Using the same skillet that cooked the steak, melt butter over medium heat. Add finely chopped garlic and sauté until fragrant, about 1 minute. Pour in the whole milk and bring the mixture to a gentle simmer to prepare for melting the cheese.
- Finish the Queso Sauce: Gradually add shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring continuously until the cheese is completely melted and the sauce is smooth. Season with additional ground cumin, chili powder, salt, and pepper to taste to enhance the smoky, spicy flavor profile.
- Assemble the Dish: Spoon the cooked rice onto serving plates. Top with thinly sliced steak. Ladle the warm queso sauce generously over the steak and rice. Finish by garnishing with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños for a fresh, zesty, and spicy kick.
Notes
- Resting the steak is crucial for juicy slices.
- Use whole milk for a richer, creamier queso sauce.
- Adjust chili powder for desired spice level.
- Rinsing rice prevents it from becoming sticky.
- Garnishes like lime and jalapeños add brightness and heat but are optional.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Steak queso rice, cheesy steak rice, Tex-Mex rice bowl, flank steak recipe, queso sauce recipe, easy steak dinner
