Description
The ultimate comfort food dish featuring juicy seared steak over garlic rice, smothered in a creamy queso sauce—perfect for a Tex-Mex dinner night.
Ingredients
For the rice:
1 cup long-grain white rice
1 tbsp olive oil
1 tsp garlic powder
2 cups chicken broth (or water)
Salt, to taste
For the steak:
1 lb (450 g) flank or sirloin steak
1 tbsp olive oil
1 tsp paprika
2 tsp ground cumin
1 tsp garlic powder
Salt and pepper, to taste
For the queso sauce:
2 tbsp butter
2 garlic cloves, minced
1½ cups whole milk
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
Optional garnishes:
Fresh cilantro, sliced jalapeños, lime wedges, sliced avocado
Instructions
Rinse rice until clear. Toast in olive oil with garlic powder for 2 minutes.
Add broth and salt, bring to boil, then cover and simmer 18–20 minutes.
Pat steak dry, rub with oil and seasoning. Sear 4 minutes per side in a hot skillet. Let rest.
In same skillet, melt butter, sauté garlic, add milk and simmer. Stir in cheeses gradually until smooth. Season with spices.
Slice steak thinly against the grain.
Fluff rice and divide onto plates. Top with steak and drizzle with queso. Garnish if desired.
Notes
Substitute steak with grilled chicken or shrimp.
Add green chilies or use pepper jack for extra kick.
Brown rice or quinoa can be used for added fiber.
Store in fridge up to 3 days; reheat with a splash of milk to loosen queso.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
