Cheesy Steak and Rice Bowl (Print Version)
# Ingredients:
→ For the Steak
01 -
450 g flank or sirloin steak
02 -
1 teaspoon paprika
03 -
Salt and black pepper, to taste
04 -
2 teaspoons ground cumin
05 -
1 tablespoon olive oil
06 -
1 teaspoon garlic powder
→ For the Queso Sauce
07 -
375 ml whole milk
08 -
Salt and black pepper, to taste
09 -
0.5 teaspoon ground cumin
10 -
200 g cheddar cheese, shredded
11 -
2 tablespoons butter
12 -
1 teaspoon chili powder
13 -
2 garlic cloves, finely chopped
14 -
100 g Monterey Jack cheese, shredded
→ For the Rice
15 -
500 ml broth or water
16 -
Salt, as needed
17 -
1 tablespoon olive oil
18 -
200 g long-grain white rice
19 -
1 teaspoon garlic powder
→ Optional Garnishes
20 -
Fresh cilantro, chopped
21 -
Lime wedges
22 -
Avocado slices
23 -
Sliced jalapeños
# Instructions:
01 -
Rinse the rice thoroughly under cold water to remove excess starch. In a saucepan, heat olive oil over medium heat. Add the rice and garlic powder, stirring to coat the grains. Toast for 2 minutes before pouring in broth or water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 18-20 minutes until tender.
02 -
Pat the steak dry with paper towels. Rub all over with olive oil, then season both sides with paprika, ground cumin, garlic powder, salt, and black pepper, pressing the spices into the meat.
03 -
Preheat a large skillet over high heat. Sear the steak for 4-5 minutes on each side, adjusting to thickness and preferred doneness. For medium-rare, cook 4 minutes per side; for medium, cook 5 minutes per side.
04 -
Transfer the steak to a cutting board and let it rest for 5-10 minutes. Slice into thin strips across the grain for maximum tenderness.
05 -
In the skillet used for steak, melt butter over medium heat. Add finely chopped garlic and cook for 1 minute until fragrant. Pour in the milk and heat gently to a light simmer.
06 -
Gradually add shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring continuously to melt each addition completely. Season with ground cumin, chili powder, salt, and pepper to taste. Stir until smooth and creamy.
07 -
Spoon rice onto plates, arrange steak strips on top, and drizzle generously with warm queso sauce. Garnish with chopped cilantro, jalapeño slices, avocado, and lime wedges. Serve while hot.
# Notes:
01 -
Allowing the steak to rest after cooking ensures juicier, more flavourful slices.
02 -
Melting the cheese gradually creates a smooth, lump-free queso sauce.