Tex-Mex Steak & Cheese Rice (Print Version)

# Ingredients:

→ For the Steak

01 - 1 lb (450g) flank steak or sirloin steak
02 - 1 tablespoon olive oil
03 - 2 teaspoons ground cumin
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - Salt and black pepper to taste

→ For the Queso Sauce

07 - 2 tablespoons butter
08 - 2 cloves garlic, minced
09 - 1 ½ cups whole milk
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 1 teaspoon chili powder
13 - ½ teaspoon ground cumin
14 - Salt and black pepper to taste

→ For the Rice

15 - 1 cup long-grain white rice
16 - 2 cups water or low-sodium chicken broth
17 - 1 tablespoon olive oil
18 - 1 teaspoon garlic powder
19 - Salt to taste

→ Optional Garnish

20 - Chopped fresh cilantro
21 - Sliced jalapeños
22 - Avocado slices
23 - Lime wedges

# Instructions:

01 - Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. In a medium saucepan, heat the olive oil over medium heat, then add the garlic powder and rice. Stir for 1-2 minutes to lightly toast the rice and coat it with oil.
02 - Pour in the water or chicken broth and bring to a boil. Once boiling, lower the heat, cover with a lid and simmer for about 18-20 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and set aside.
03 - While the rice cooks, get your steak ready. Pat it dry with paper towels, then rub both sides with olive oil. Season generously with the ground cumin, paprika, garlic powder, salt, and black pepper, making sure to coat evenly.
04 - Heat a large skillet over medium-high heat until hot. Place the steak in the pan and sear for about 4-5 minutes per side (4 minutes for medium-rare, 5 minutes for medium), depending on the thickness and your desired doneness.
05 - Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat. After resting, slice the steak thinly against the grain into strips to ensure tenderness.
06 - Using the same skillet you cooked the steak in, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it. Pour in the milk and bring to a gentle simmer, stirring occasionally.
07 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously and allowing each addition to melt before adding more. Once all the cheese has melted and the sauce is smooth, season with chili powder, cumin, salt, and pepper. Adjust the seasonings to taste.
08 - Spoon the cooked rice onto plates as a base. Arrange the sliced steak on top of the rice, then generously pour the warm queso sauce over everything. If desired, garnish with fresh cilantro, sliced jalapeños, avocado slices, and lime wedges. Serve immediately while everything is hot and the queso is still creamy.

# Notes:

01 - For extra flavor in the rice, try using chicken broth instead of water.
02 - Slicing the steak against the grain is crucial for tender, easy-to-eat pieces.
03 - The queso sauce can be adjusted to your preferred level of spiciness by adding more chili powder or fresh jalapeños.
04 - To make the dish ahead of time, prepare the components separately and assemble just before serving to keep the queso sauce creamy.

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