Steak Queso Rice (Print Version)

# Ingredients:

→ Steak Prep

01 - 1 pound (450g) of flank or sirloin steak, ready to soak up bold spices
02 - 2 tsp cumin powder for earthy, warm flavor
03 - A sprinkle of salt and freshly cracked black pepper to taste
04 - 1 tsp garlic powder for a savory kick
05 - 1 tsp paprika, adding a mild smoky sweetness
06 - 1 tbsp olive oil, perfect for that golden crust

→ Cheese Sauce Mixture

07 - 1½ cups fresh whole milk, for the base of the silky sauce
08 - ½ tsp ground cumin for a toasty spice
09 - 1 tsp chili powder, bringing in gentle heat
10 - 2 tbsp butter, rich and creamy
11 - 2 cups cheddar cheese, shredded fresh
12 - 1 cup Monterey Jack cheese, shredded for gooey perfection
13 - 2 cloves of garlic, finely minced
14 - A dash of salt and pepper for seasoning

→ Flavored Rice

15 - A cup of white rice, long-grain variety
16 - 2 cups chicken broth or water to cook the rice
17 - 1 tsp garlic powder for added flavor
18 - 1 tbsp olive oil to coat the grains
19 - Season with salt as needed

→ Optional Toppings

20 - Slices of creamy avocado, cut fresh
21 - Bright lime wedges for squeezing
22 - Chopped cilantro leaves, fresh and fragrant
23 - Jalapeño rounds for anyone who loves a spicy kick

# Instructions:

01 - Start by thoroughly rinsing the rice to wash away extra starch. In a pot over medium heat, toss the rice in olive oil with garlic powder, stirring so every grain gets coated. Let it toast gently for a couple of minutes till it smells nutty.
02 - Add the water or broth to the pot and crank up the heat to get it boiling. Lower the heat, pop on a snug lid, and let it simmer for roughly 18-20 minutes until the liquid's all gone and the rice is soft. Keep it covered to keep warm.
03 - Dry the steak well with paper towels, then rub olive oil on it. Sprinkle it all over with garlic powder, cumin, paprika, salt, and pepper. Press the spices onto all sides of the meat for an even coat.
04 - Heat a wide pan until it's really hot, almost smoking. Lay the steak in the pan and let each side cook for around 4-5 minutes. You’re aiming for a nice crust and a tender, juicy inside. Adjust the time based on how done you like it.
05 - Shift the cooked steak to a cutting board and let it sit for a few minutes so the juices settle. Slice it thin, cutting across the grain to keep each strip tender.
06 - In the same pan where the steak cooked, melt the butter over medium heat. Toss in the minced garlic and give it a quick stir, letting it release its aroma.
07 - Pour the milk into the pan and let it bubble slowly over low heat. Stir in the cheeses little by little, making sure each handful melts before adding more. Keep mixing until it’s smooth and melty.
08 - Mix in chili powder, ground cumin, and some salt and pepper. Taste-test and tweak the seasonings however you like. Want more heat? Add another dash of chili powder.
09 - Spread the warm rice on your serving plates. Top it with the sliced steak and pour the cheesy sauce on top, letting it coat everything.
10 - Add your chosen garnishes over the top—cilantro, avocado, jalapeños, and lime wedges. Serve while hot for the best experience.

# Notes:

01 - Slice the steak across the grain for the best tenderness.
02 - The rice can be made early and warmed up before serving.
03 - To keep the cheese sauce smooth, make it right before serving.

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