Steak Cheese Rice
A delightful combination of succulent steak, creamy cheese sauce, and fluffy rice that makes for a satisfying meal any time of the week.
Ingredients
For the Steak
- 450 g 450g flank or sirloin steak You can customize with different cuts.
- 1 tsp 1 tsp paprika
- 2 tsp 2 tsp ground cumin Divided use in steak and sauce.
- 1 tbsp 1 tbsp olive oil For rubbing steak.
- 1 tsp 1 tsp garlic powder Divided use in steak and rice.
- Salt and pepper to taste Salt and pepper, to taste
For the Rice
- 1 cup 1 cup long-grain white rice Rinse under cold water.
- 2 cups 2 cups broth or water To cook rice.
- 1 tbsp 1 tbsp olive oil To toast rice.
- 1 tsp 1 tsp garlic powder For flavoring rice.
For the Cheese Sauce
- 1½ cups 1½ cups whole milk Or substitute with heavy cream mixed with water.
- 2 tbsp 2 tbsp butter For making the cheese sauce.
- 2 cups 2 cups shredded cheddar cheese
- 1 cup 1 cup shredded Monterey Jack cheese
- 1 tsp 1 tsp chili powder
- 2 cloves 2 garlic cloves, finely chopped For flavoring the sauce.
For Garnish
- to taste Fresh cilantro, chopped For garnish.
- as needed Lime wedges For serving.
- as needed Avocado slices For serving.
- as needed Sliced jalapeños For serving.
Instructions
Preparation of Steak
- Pat the steak dry with paper towels and rub it with olive oil. Season both sides with paprika, cumin, garlic powder, salt, and pepper.
- Heat a large skillet until very hot and sear the steak for 4–5 minutes on each side, depending on thickness and desired doneness.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly across the grain to maintain tenderness.
Cooking the Rice
- Rinse the rice under cold water. In a pot, heat olive oil, stir the rice and garlic powder to coat, and toast lightly.
- Add broth or water, bring to a boil, cover, and simmer on low for 18–20 minutes.
Making the Cheese Sauce
- In the same skillet used for the steak, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Pour in the milk and bring to a gentle simmer.
- Gradually add shredded cheeses to the milk, stirring until smooth. Season with cumin, chili powder, salt, and pepper to taste.
Assembly
- Spoon rice onto plates, top with sliced steak, and ladle warm queso sauce over.
- Garnish with cilantro, lime, avocado, and jalapeños as desired.
Notes
Use a meat thermometer to check the steak's internal temperature. Allow the steak to rest to keep it juicy and tender. Experiment with different types of cheese for the sauce. For a healthier version, substitute brown rice for white rice and use turkey or chicken instead of beef.