Steak Queso Rice
Experience a symphony of flavors with this Steak Queso Rice, a hearty and satisfying dish that brings together tender, perfectly seared steak, fluffy garlic rice, and a luscious, creamy homemade queso sauce. This meal is a true crowd-pleaser, offering a vibrant blend of textures and spices that will transport your taste buds.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
60 minutes
Servings
4 generous servings
Keywords
Steak queso riceflank steak recipesirloin steakhomemade quesocheesy riceMexican-inspiredeasy dinnerbeef and cheesecomfort foodweeknight mealspicy steakrice bowls
Why This Recipe Delivers
- An irresistible combination of tender steak, fluffy garlic rice, and creamy homemade queso, creating a harmonious and indulgent meal.
- Perfect for a satisfying weeknight dinner or a casual gathering with friends and family, offering robust flavors that everyone will love.
- Highly customizable with your favorite toppings like fresh cilantro, lime, avocado, and jalapeños for a personalized touch and added freshness.
- Offers a fantastic balance of savory, spicy, and cheesy flavors in every bite, making each spoonful an exciting experience.
- A complete meal in one, minimizing the need for additional side dishes and making meal prep straightforward and enjoyable.
Ingredients
- 450g (1 lb) flank or sirloin steak
- 15 ml (1 tbsp) olive oil (for steak)
- 1 tsp paprika
- 2 tsp ground cumin (for steak)
- 1 tsp garlic powder (for steak)
- Salt, to taste
- Freshly ground black pepper, to taste
- 30g (2 tbsp) unsalted butter
- 2 garlic cloves, finely chopped (for queso)
- 360 ml (1½ cups) whole milk
- 200g (2 cups) shredded sharp cheddar cheese
- 100g (1 cup) shredded Monterey Jack cheese
- 0.5 tsp ground cumin (for queso)
- 1 tsp chili powder
- Salt, to taste (for queso)
- Freshly ground black pepper, to taste (for queso)
- 200g (1 cup) long-grain white rice
- 15 ml (1 tbsp) olive oil (for rice)
- 1 tsp garlic powder (for rice)
- 480 ml (2 cups) chicken or vegetable broth (or water)
- Salt, as needed (for rice)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
- Avocado slices (for garnish)
- Sliced jalapeños (for garnish)
Instructions
- Thoroughly pat the flank or sirloin steak dry with paper towels to ensure a proper sear. Drizzle with 15 ml (1 tbsp) olive oil, then generously rub both sides with 1 tsp paprika, 2 tsp ground cumin, 1 tsp garlic powder, and season with salt and freshly ground black pepper to taste.
- Heat a large, heavy-bottomed skillet or cast-iron pan over high heat until it is very hot and just beginning to smoke. Carefully place the seasoned steak in the hot skillet and sear for 4–5 minutes per side for medium-rare, adjusting time based on the steak's thickness and your desired level of doneness. This high heat creates a beautiful crust.
- Transfer the seared steak to a clean cutting board and allow it to rest for 5–10 minutes. This critical step allows the juices to redistribute, ensuring a tender and flavorful result. Slice the steak thinly against the grain to maximize tenderness.
- While the steak rests, prepare the rice. Rinse 200g (1 cup) long-grain white rice under cold running water until the water runs clear. In a medium pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the rinsed rice and 1 tsp garlic powder, stirring frequently for 1-2 minutes until the rice is lightly toasted and fragrant. Pour in 480 ml (2 cups) broth or water and add salt as needed. Bring the liquid to a rolling boil, then reduce heat to low, cover the pot tightly, and simmer for 18–20 minutes, or until all liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
- In the same skillet used for the steak (no need to clean it, the fond adds flavor), melt 30g (2 tbsp) unsalted butter over medium heat. Add 2 finely chopped garlic cloves and cook for about 1 minute until fragrant, being careful not to brown the garlic. Pour in 360 ml (1½ cups) whole milk and bring it to a gentle simmer, stirring occasionally.
- Once the milk is simmering, gradually add 200g (2 cups) shredded cheddar cheese and 100g (1 cup) shredded Monterey Jack cheese, stirring continuously with a whisk until the cheeses are fully melted and the sauce is smooth and creamy. Season the queso with 0.5 tsp ground cumin, 1 tsp chili powder, salt, and black pepper to taste. Keep warm over very low heat, stirring occasionally.
- To serve, spoon a generous portion of the fluffy garlic rice onto individual plates. Arrange slices of the rested, tender steak over the rice, then generously ladle the rich, warm queso sauce over the steak and rice. Garnish with chopped fresh cilantro, a squeeze of fresh lime juice, slices of ripe avocado, and thinly sliced jalapeños for an extra kick, if desired.
Tools You’ll Need
- Large heavy-bottomed skillet (cast iron preferred)
- Cutting board
- Sharp chef's knife
- Medium pot with a tight-fitting lid
- Whisk
- Measuring cups and spoons
- Paper towels
Essential Success Tips
- Always pat your steak thoroughly dry with paper towels before searing; any moisture will steam the meat instead of creating that desirable caramelized crust.
- Allow the seared steak to rest for 5-10 minutes on a cutting board before slicing. This crucial step helps the muscle fibers relax and redistribute the juices, ensuring a more tender and flavorful result.
- Rinse the long-grain white rice under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy or sticky.
- When making the queso, gradually add the shredded cheeses to the simmering milk base, stirring continuously with a whisk. This technique helps achieve a smooth, lump-free, and velvety sauce.
- Keep the finished queso sauce warm over very low heat, stirring occasionally, until ready to serve. If it sits too long or gets too cold, it can thicken excessively; a splash of warm milk can revive its consistency.
Professional Cooking Secrets
- For an even deeper and richer queso, sauté a finely diced shallot or a quarter of a small onion with the garlic before adding the milk. This adds an aromatic complexity that elevates the sauce.
- To achieve a more tender and flavorful steak, consider a quick marinade for 30 minutes to 2 hours. A simple marinade of lime juice, a touch of orange juice, a dash of Worcestershire sauce, and a pinch of sugar, along with the dry spices, can tenderize and infuse extraordinary flavor.
- Always use freshly grated cheese for your queso. Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a slightly grainy texture.
Notes
- Leftover Steak Queso Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the rice and steak gently in the microwave or on the stovetop, and reheat the queso sauce separately over low heat, adding a splash of milk if needed to restore its creamy consistency.
- For an extra layer of flavor and a touch of heat, you can add a finely diced jalapeño or serrano pepper (seeds removed for less heat) to the butter and garlic when starting the queso sauce.
- Consider adding a can of drained and rinsed black beans or corn kernels to the rice during the last 5 minutes of cooking for added texture and nutrition.
Frequently Asked Questions
Can I use a different cut of steak for this recipe?
Yes, while flank and sirloin are excellent choices for their flavor and texture, you can also use skirt steak, flat iron steak, or even thin-sliced ribeye. Be sure to adjust the searing time based on the thickness of your chosen cut to achieve your desired doneness.
How do I prevent my homemade queso from becoming lumpy or separating?
The key to a smooth queso is to gradually add freshly grated cheese to a gently simmering (not boiling) milk base while stirring constantly with a whisk. Avoid high heat, which can cause the cheese proteins to seize, and ensure the milk is warm when you start adding cheese.
Can I prepare components of this dish ahead of time?
Absolutely. You can cook the rice and make the queso sauce a day in advance. Store them separately in airtight containers in the refrigerator. Reheat the queso gently on the stovetop, and cook the steak just before serving to ensure optimal tenderness and flavor.
Nutrition Facts (Per Serving)
Calories: 750, Protein: 55g, Fat: 45g, Carbs: 40g (Approximate values per serving, excluding optional garnishes).
Allergy Information
Contains dairy (milk, cheddar cheese, Monterey Jack cheese, butter) and beef. If using certain broths, it may also contain gluten. For a gluten-free version, ensure your chosen broth is certified gluten-free. Always check ingredient labels for hidden allergens.
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