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This hearty steak with queso and rice elevates your dinner experience with an irresistible blend of flavors. The combination brings together perfectly seared steak, creamy homemade queso sauce, and fluffy seasoned rice for a restaurant-quality meal you can create at home.
I first created this recipe when hosting a special anniversary dinner at home instead of going out. The combination was such a hit that it's now requested for nearly every celebration in our household.
Ingredients
- For the Steak:
- Flank steak or sirloin: 1 pound provides the perfect amount of rich protein for this dish while offering excellent flavor when seared properly
- Olive oil: helps the spices adhere to the meat and promotes beautiful browning
- Ground cumin: adds a warm earthy depth that complements beef beautifully
- Paprika: contributes subtle smoky notes and enhances the meat's color
- Garlic powder: infuses the steak with aromatic flavor without burning like fresh garlic might
- Salt and freshly ground black pepper: the essential seasonings that enhance all other flavors
- For the Queso Sauce:
- Butter: creates a rich foundation for the sauce and adds wonderful mouthfeel
- Fresh garlic: minced just before cooking provides the most vibrant flavor
- Whole milk: gives the queso its creamy texture look for organic for best flavor
- Freshly shredded cheddar and Monterey Jack cheeses: melt more smoothly than pre shredded varieties which contain anti caking agents
- Chili powder: adds a gentle warmth that balances the richness
- Cumin: reinforces the southwestern flavor profile
- Salt and pepper: enhance and balance all other flavors
- For the Rice:
- Long grain white rice: produces fluffy individual grains that hold up well to the sauce
- Water or chicken broth: the latter adds more depth of flavor
- Olive oil: prevents sticking and adds richness
- Garlic powder: infuses the rice with flavor throughout
- Salt: enhances the natural flavor of the rice
How To Make Steak with Queso and Rice
- Prepare the Rice:
- Thoroughly rinse the rice under cool running water until the water runs clear removing excess starch. Heat olive oil in a medium saucepan over medium heat and add the garlic powder along with the rice. Stir continuously for 1 to 2 minutes allowing the rice to lightly toast which develops nutty flavors and helps maintain grain separation. Pour in your liquid of choice bring to a full boil then immediately reduce heat to low. Cover with a tight fitting lid and allow to simmer undisturbed for 18 to 20 minutes until all liquid is absorbed. Remove from heat but keep covered to steam for an additional 5 minutes.
- Season the Steak:
- Pat the steak completely dry with paper towels which ensures proper searing. Drizzle olive oil evenly over both sides then sprinkle with cumin paprika garlic powder salt and pepper. Using your fingers massage the seasonings into the meat ensuring complete coverage and allowing the olive oil to help the spices adhere. Let the seasoned steak rest at room temperature for 10 minutes to take the chill off and allow flavors to begin penetrating.
- Sear the Steak:
- Heat a large cast iron or heavy bottomed skillet over high heat until it begins to smoke slightly. Place the seasoned steak in the hot pan allowing it to cook undisturbed for 4 to 5 minutes developing a deep brown crust. Flip only once and cook the second side for an equal amount of time adjusting based on your preferred doneness and the thickness of your steak. For medium rare internal temperature should reach 135°F while medium should reach 145°F.
- Rest the Meat:
- Transfer the cooked steak to a cutting board and let it rest uncovered for a full 5 to 10 minutes. This critical step allows the juices to redistribute throughout the meat rather than flowing out when cut. The internal temperature will continue rising slightly during this rest period.
- Make the Queso Sauce:
- Return to the same skillet containing the flavorful steak drippings and reduce heat to medium. Add butter and allow it to melt completely then add the minced garlic stirring constantly for about 60 seconds until fragrant but not browned. Pour in the milk slowly and bring to a gentle simmer watching carefully to prevent boiling over. Begin adding the shredded cheeses a handful at a time stirring continuously between additions until fully melted and smooth. Season with chili powder cumin salt and pepper stirring to incorporate completely. Keep warm over low heat stirring occasionally.
- Slice and Assemble:
- Using a sharp knife slice the rested steak thinly against the grain cutting perpendicular to the muscle fibers for maximum tenderness. Portion the fluffy rice onto individual plates creating a bed for the other components. Arrange the sliced steak over the rice then generously spoon the warm queso sauce over everything allowing it to cascade down the sides. Finish with your choice of garnishes like fresh cilantro jalapeño slices avocado and lime wedges.
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This recipe reminds me of my grandmother's special occasion dinners where she would combine seemingly simple ingredients into something extraordinary. The queso sauce particularly brings back memories of family gatherings where everyone would fight over the last spoonful to drizzle over their plates.
Perfect Pairing Ideas
This rich and satisfying dish pairs beautifully with contrasting flavors and textures. Consider serving alongside a crisp green salad with a bright cilantro lime vinaigrette to cut through the richness. The acidity will refresh the palate between bites of the creamy queso and savory steak.
For beverages a cold Mexican lager with a lime wedge complements the Tex Mex flavors perfectly. If you prefer wine a medium bodied Malbec stands up well to the beef while harmonizing with the spices. For non alcoholic options try a sparkling water infused with lime and a touch of agave.
Storage and Reheating
Store each component separately in airtight containers in the refrigerator. The rice and steak will keep well for up to 3 days while the queso sauce should be used within 2 days. To reheat place the rice in a microwave safe container with a sprinkle of water and cover loosely heat in 30 second intervals stirring between each until warmed through.
For the steak slice it thinly before storing and reheat gently in a skillet with a touch of oil over medium low heat just until warmed to avoid overcooking. The queso sauce requires special attention reheat it in a small saucepan over low heat whisking constantly and adding a splash of milk if needed to restore its creamy consistency.
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Ingredient Substitutions
While the original recipe creates the ideal flavor profile substitutions can accommodate dietary preferences or pantry limitations. For a leaner option swap the flank steak for chicken breast or thighs adjusting cooking time accordingly. Vegetarians can replace the meat with grilled portobello mushrooms or extra firm tofu marinated in the same spice blend.
The queso sauce can be adapted using plant based alternatives like cashew cream and dairy free cheese for those avoiding dairy products. Brown rice or quinoa make excellent whole grain substitutions for the white rice though cooking times will need adjustment.
For a lower carb version consider cauliflower rice sautéed with the same seasonings. Those sensitive to heat can reduce or omit the chili powder and jalapeño garnish while spice enthusiasts might add a dash of cayenne pepper or hot sauce to elevate the heat level.
Frequently Asked Questions
- → What type of steak works best for this dish?
Flank steak or sirloin is ideal for this recipe because of their tender texture and ability to absorb the seasonings well.
- → Can I prepare this dish ahead of time?
Yes, you can cook and slice the steak in advance, prepare the queso sauce, and cook the rice ahead. Reheat each component separately before assembling.
- → What can I substitute for Monterey Jack cheese?
Pepper Jack or Colby cheese can be used as substitutes for Monterey Jack in the queso sauce, adding similar creaminess and flavor.
- → How do I know when the steak is cooked correctly?
Use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 135°F (57°C), and for medium, 145°F (63°C).
- → Is the dish suitable for gluten-free diets?
Yes, all ingredients used in the dish are naturally gluten-free. Ensure any broth or spices used are certified gluten-free.