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Steak Queso Rice Recipe

Steak Queso Rice Recipe
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★★★★★

5.3 from 24 reviews

This Steak Queso Rice recipe combines tender, spice-rubbed flank or sirloin steak with flavorful seasoned rice and a creamy, cheesy queso sauce for a comforting and indulgent meal. Garnished with fresh cilantro, lime wedges, avocado slices, and jalapeños, it delivers a perfect balance of smoky, savory, and zesty flavors in every bite.

Ingredients

Scale

Steak Seasoning and Preparation

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

Rice

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

Queso Sauce

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

Garnishes

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

Instructions

  1. Season and Prepare the Steak: Pat the steak dry using paper towels to remove excess moisture. Rub it all over with olive oil, then evenly coat both sides with paprika, ground cumin, garlic powder, salt, and pepper to infuse it with bold flavors.
  2. Cook the Steak: Heat a large skillet over high heat until very hot. Sear the steak for about 4 to 5 minutes on each side, depending on the thickness and your preferred level of doneness, to develop a flavorful crust.
  3. Rest and Slice the Steak: Transfer the steak to a cutting board and allow it to rest for 5 to 10 minutes to let the juices redistribute. Slice the steak thinly across the grain to ensure tenderness in every bite.
  4. Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a pot, heat olive oil, add the rice and garlic powder, stirring to coat and lightly toast the rice. Pour in the broth or water, bring it to a boil, then cover and simmer on low heat for 18 to 20 minutes or until the rice is tender and liquid absorbed.
  5. Start the Queso Base: Using the same skillet from the steak, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about one minute, to build a flavorful base.
  6. Finish the Queso Sauce: Pour in the whole milk and gently bring it to a simmer. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the sauce is smooth and creamy. Season with ground cumin, chili powder, salt, and pepper to taste.
  7. Assemble the Dish: Spoon the cooked rice onto serving plates. Top with the sliced steak and ladle warm queso sauce generously over the top. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños for a fresh and zesty finish.

Notes

  • For best results, choose flank or sirloin steak for tenderness and flavor.
  • Adjust spiciness by adding more or fewer jalapeños and chili powder according to your preference.
  • Use broth instead of water to cook the rice for added depth of flavor.
  • Letting the steak rest after cooking is crucial for juicy slices.
  • The queso sauce can be made ahead and gently reheated; add extra milk if it thickens too much.
  • This dish pairs well with a simple green salad or grilled vegetables to balance richness.

Nutrition

Keywords: steak queso rice, cheesy steak rice, flank steak recipe, queso sauce, Mexican-inspired rice dish

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