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Steak Queso Rice Recipe

Steak Queso Rice Recipe
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★★★★★

5.3 from 17 reviews

Steak Queso Rice is a delicious and hearty dish featuring tender, spiced flank or sirloin steak served over fluffy, garlicky rice, all generously topped with a creamy, flavorful queso cheese sauce. This easy-to-make meal combines the zest of Mexican spices with comforting textures and rich cheese, perfect for a satisfying lunch or dinner.

Ingredients

Scale

For the Steak

  • 450g (1 lb) flank or sirloin steak
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 tsp ground cumin
  • 1 tbsp olive oil
  • 1 tsp garlic powder

For the Queso Sauce

  • 1½ cups whole milk
  • Salt and pepper, to taste
  • ½ tsp ground cumin
  • 2 cups shredded cheddar cheese
  • 2 tbsp butter
  • 1 tsp chili powder
  • 2 garlic cloves, finely chopped
  • 1 cup shredded Monterey Jack cheese

For the Rice

  • 2 cups broth or water
  • Salt, as needed
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 1 tsp garlic powder

Optional Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Avocado slices
  • Sliced jalapeños

Instructions

  1. Prepare the Steak Rub: Pat the steak dry with paper towels. Rub olive oil evenly over both sides of the steak, then coat thoroughly with paprika, ground cumin, garlic powder, salt, and pepper to infuse the meat with flavor.
  2. Cook the Steak: Heat a large skillet over high heat until very hot. Place the steak in the skillet and sear for 4 to 5 minutes on each side, adjusting the time based on thickness and your preferred level of doneness to achieve a flavorful crust.
  3. Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the steak thinly across the grain to maximize tenderness.
  4. Cook the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a pot, heat olive oil, then add rice and garlic powder; toast lightly for a few minutes. Add broth or water and salt as needed. Bring to a boil, cover with a lid, reduce heat to low, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
  5. Make the Queso Sauce: In the same skillet used for cooking the steak, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute. Pour in whole milk and bring to a gentle simmer without boiling.
  6. Add Cheese and Seasoning: Gradually add shredded cheddar and Monterey Jack cheeses to the milk, stirring constantly until melted and smooth. Season the queso sauce with ground cumin, chili powder, and salt and pepper to taste.
  7. Assemble the Dish: Spoon the cooked rice onto serving plates. Top with sliced steak, then ladle the warm queso cheese sauce over the steak and rice. Garnish with chopped fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired for added freshness and heat.

Notes

  • Be sure to slice the steak against the grain to ensure tenderness.
  • For a spicier queso sauce, add more chili powder or a dash of cayenne pepper.
  • You can substitute broth with water, but broth adds more flavor to the rice.
  • Allowing the steak to rest after cooking helps retain its juices and flavor.
  • Use freshly shredded cheeses for better melting and sauce texture.
  • Leftover steak can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: steak queso rice, queso sauce, steak recipe, Mexican-inspired rice dish, creamy cheese sauce, flank steak recipe, quick dinner, easy weeknight meal

Find it online: https://servedbynora.com/steak-queso-rice-recipe/