Step-by-Step Instructions
Prep the Rice:
Wash the grains under cold water until the water runs clear. This removes excess starch that could make the rice gummy.
Toast and Simmer:
Heat olive oil in a pot over medium. Add rice and a pinch of garlic powder stirring so every grain is glossy and lightly coated. Let it toast for one to two minutes for nuttiness before adding broth. Bring to a boil cover tightly and lower heat to a simmer. Leave it for eighteen to twenty minutes until the rice is tender and the liquid is absorbed.
Season the Steak:
Pat steak dry with paper towels so it sears not steams. Drizzle with olive oil and evenly sprinkle paprika cumin garlic powder salt and pepper. Rub the spices in on both sides.
Sear the Steak:
Get your skillet very hot. Sear steak for four to five minutes per side turning it once. Four minutes will give you a juicy medium-rare while five gives you medium. Let it rest on a board for five to ten minutes so juices absorb.
Slice the Steak:
Always cut against the grain. This means slicing perpendicular to the natural lines you see in the meat. It will make each piece tender and easy to chew.
Start the Queso:
Right in the same skillet melt butter over medium. Add chopped garlic and stir until you smell the aroma about a minute.
Make the Sauce:
Pour in whole milk and let it come up to a gentle simmer. Drop in cheddar and Monterey Jack a handful at a time stirring with each addition. Only add more cheese once the last batch has fully melted to keep things velvety. Sprinkle in cumin chili powder and a pinch of salt and pepper for extra zip.
Assemble and Garnish:
Spoon hot rice onto every plate. Lay out steak strips and ladle queso sauce all over. Top with fresh cilantro sprigs creamy avocado tangy lime wedges and jalapeño slices for color and spice.
You Must Know
The most important part is just ahead — click NEXT »»
