Description
Seared Steak with Queso and Rice is a bold, flavorful dish featuring perfectly seared flank or sirloin steak, served over fluffy rice and topped with a creamy blend of cheddar and Monterey Jack cheeses. Garnished with fresh avocado, cilantro, and a squeeze of lime, this dish is rich, cheesy, and utterly satisfying.
Ingredients
- 450 g flank or sirloin steak
- 1 avocado, sliced
- Fresh cilantro, for garnish
- 2 garlic cloves, minced
- 1 jalapeño, chopped
- 1 lime, cut into wedges
- 2 tsp powdered garlic
- 1 cup long-grain white rice
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 ½ tsp ground cumin
- 2 tbsp butter
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 ½ cups whole milk
- 2 cups broth or water
Instructions
- Cook the rice according to package instructions using broth or water. Set aside.
- Season the steak with salt, pepper, chili powder, paprika, powdered garlic, and cumin.
- Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side or until desired doneness. Remove and let rest.
- In a saucepan, melt butter over medium heat. Add garlic and jalapeño, sauté briefly.
- Stir in milk and cheeses to make a smooth queso sauce. Simmer 2–3 minutes until thickened.
- Serve steak sliced over cooked rice and drizzle with queso sauce. Garnish with avocado slices, fresh cilantro, and lime wedges.
Notes
- Use skirt steak or ribeye if preferred.
- Adjust jalapeño amount for spiciness.
- Leftover steak can be chopped and reheated with cheese for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American