Description
A refined riff on comfort dinner, Steak Queso Rice blends seared steak with a silky, savory queso poured over herb-laced rice.
Ingredients
Scale
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 2 cups low-sodium beef broth, hot
- 1 lb flank or skirt steak, trimmed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz smooth melting cheese (such as white American or a blend of Monterey Jack and Velveeta)
- 1/2 cup whole milk or half-and-half, warmed
- 1 tbsp butter, room temperature
- 1/2 tsp ground cumin
- Pinch of smoked paprika (optional)
- 1/4 cup fresh cilantro, finely chopped
- 2 scallions, thinly sliced on the bias
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste
- 1–2 tbsp olive oil, for searing
Instructions
- Season the steak generously with salt and pepper and let rest at room temperature for 15 minutes.
- Heat a heavy skillet over medium-high heat with 1 tbsp olive oil until just smoking.
- Sear steak 3–4 minutes per side for medium-rare, aiming for a deep brown crust. Transfer to a cutting board to rest.
- Add diced onion to the same skillet and cook until soft and pale gold, about 4 minutes; stir in garlic and cook for 30 seconds until fragrant.
- Add rinsed rice to the pan and stir to coat each grain with oil and aromatics for 1–2 minutes; the rice will look glossy.
- Pour in hot beef broth, bring to a gentle simmer, cover, and reduce heat to low. Cook for 15–18 minutes until liquid is absorbed and rice is tender but still separate.
- Slice the rested steak thinly against the grain into tender ribbons.
- Make the queso: in a small saucepan over low heat, combine chopped melting cheese and warmed milk, stirring until smooth and glossy.
- Fluff the rice with a fork, then fold in half the scallion whites and most of the cilantro for freshness. Season to taste with salt and pepper.
- Spoon rice onto a warmed platter or individual plates. Arrange steak slices over the rice, then pour warm queso over the meat and rice.
- Garnish with scallion greens and remaining cilantro and finish with lime wedges.
Notes
Rest steak before slicing to keep juices intact; slice thin against the grain for tenderness. Use hot broth for the rice for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg