Description
This is what weeknight dreams are made of! Juicy steak and creamy queso combine for a quick meal that feels like you’ve been cooking all day.
Ingredients
Scale
- 1½ lbs flank steak or ribeye, at room temperature
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tbsp butter
- ½ tsp salt
- ¼ cup chopped fresh cilantro
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz monterey jack cheese, shredded
- 4 oz white American cheese, shredded
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- Diced tomatoes for garnish
- Sliced jalapeños for garnish
- Chopped cilantro for garnish
- Sliced green onions for garnish
- Lime wedges for serving
Instructions
- Rinse 2 cups rice until water runs clear. In a saucepan, melt 1 tablespoon butter over medium heat. Add rice and stir for 1-2 minutes until lightly toasted. Add chicken broth and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and stir in cilantro.
- Pat steak dry with paper towels. Drizzle with olive oil on both sides. Mix salt, pepper, garlic powder, and chili powder in a small bowl, then rub evenly over both sides of steak. Let sit at room temperature for 15-20 minutes.
- Heat a cast-iron skillet over high heat until smoking hot. Cook steak for 4-5 minutes on first side, then flip and cook for 3-4 minutes for medium-rare. Transfer to a cutting board, tent with foil, and rest for 10 minutes.
- While steak rests, make queso sauce. Melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes. Gradually add milk and cream, whisking constantly to prevent lumps. Cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low and gradually add cheeses, a handful at a time, whisking until melted before adding more. Stir in green chilies, cumin, garlic powder, and cayenne if using. Cook on low heat until smooth. Add more milk if too thick.
- Slice steak against the grain into thin strips. Serve by placing rice in bowls, topping with sliced steak, and drizzling with warm queso sauce. Garnish with diced tomatoes, jalapeños, cilantro, green onions, and lime wedges as desired.