Ingredients
Scale
- 450g (1 lb) flank or sirloin steak
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tsp ground cumin
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1½ cups whole milk
- ½ tsp ground cumin
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tsp chili powder
- 2 garlic cloves, finely chopped
- 1 cup shredded Monterey Jack cheese
- 2 cups broth or water
- Salt, as needed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Sliced jalapeños
Instructions
- Prepare the steak by patting it dry and seasoning with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Heat a cast iron skillet over high heat and sear the steak for 4–5 minutes per side. Remove and let rest.
- In a medium pot, heat olive oil and lightly toast the rinsed rice with garlic powder before adding broth or water. Simmer until cooked.
- In the same skillet used for the steak, melt butter and sauté garlic before adding milk to simmer. Gradually stir in both cheeses until melted and smooth.
- Slice the rested steak thinly against the grain and assemble by serving rice topped with steak and queso sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg