Steak Queso Rice Recipe
Steak Queso Rice is a flavorful and hearty dish featuring tenderly seared flank or sirloin steak served over perfectly cooked white rice, all generously topped with a creamy, cheesy queso sauce. Enhanced with aromatic spices like paprika, cumin, chili powder, and garlic, this recipe brings together rich textures and fresh garnishes such as cilantro, lime wedges, avocado slices, and sliced jalapeños for a satisfying and colorful meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Steak Seasoning
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Rice
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 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
- Season and Prepare the Steak: Pat the steak dry with paper towels to remove excess moisture. Rub both sides of the steak with olive oil, then evenly coat with paprika, ground cumin, garlic powder, salt, and pepper to develop a flavorful crust.
- Cook the Steak: Heat a large skillet over high heat until very hot. Place the seasoned steak in the skillet and sear for 4–5 minutes per side, depending on thickness and desired doneness, ensuring a nicely browned exterior while keeping the inside tender.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5–10 minutes so the juices redistribute. Then slice thinly across the grain to maintain tenderness and optimal texture.
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. In a pot, heat olive oil over medium heat, stir in the rice and garlic powder to coat the grains and toast lightly. Add broth or water along with salt to taste, bring to a boil, then cover and simmer on low for 18–20 minutes until the rice is tender and liquid absorbed.
- Start the Queso Base: Using the same skillet from cooking the steak, melt butter over medium heat. Add finely chopped garlic and cook until fragrant, about 1 minute, to infuse the butter with flavor. Pour in the whole milk and gently bring to a simmer, preparing the base for the cheese sauce.
- Finish the Queso Sauce: Gradually add shredded cheddar and Monterey Jack cheeses to the simmering milk, stirring continuously until the cheese melts smoothly and the sauce thickens. Season the queso with ground cumin, chili powder, salt, and pepper to taste for a balanced and spicy flavor.
- Assemble the Dish: Spoon the cooked rice onto serving plates, arrange the sliced steak on top, and ladle the warm queso sauce generously over the steak and rice. Garnish with fresh chopped cilantro, lime wedges, avocado slices, and sliced jalapeños to add brightness, creaminess, and a slight spicy kick, enhancing the overall dish.
Notes
- Patting the steak dry before seasoning helps achieve a better sear and crust.
- Letting the steak rest after cooking allows the juices to redistribute, ensuring juicy slices.
- Rinsing rice removes excess starch, preventing it from becoming too sticky.
- The queso sauce can be adjusted in thickness by controlling the amount of milk and cheese.
- Use fresh lime juice and cilantro to brighten the dish and balance the richness of the queso.
- Optional garnishes like avocado and jalapeños add texture and flavor contrast.
Keywords: steak quesorice, cheese sauce, flank steak recipe, Mexican-inspired rice bowl, creamy queso, easy steak dinner
Find it online: https://todayquickmeals.com/steak-queso-rice-recipe/
