Description
A flavorful and hearty dish featuring tender flank or sirloin steak served over garlicky toasted rice simmered in broth, topped with a creamy blend of cheddar and Monterey Jack cheese sauce, and garnished with fresh cilantro, jalapeños, creamy avocado, and lime wedges for a perfect balance of richness and zest.
Ingredients
Scale
Steak and Seasonings
- 1 lb flank or sirloin steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 cloves garlic, finely chopped
- 1 teaspoon chili powder
- Salt and black pepper to taste
Rice
- 1 cup uncooked long-grain white rice
- 1 ½ cups whole milk
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil (used in steak leg for sautéing, plus some butter mentioned for cheese sauce – butter quantity estimated)
- 1 tablespoon butter (estimated for sautéing garlic and melting cheese)
Garnishes
- Fresh cilantro for garnish
- Thin slices of jalapeños for garnish
- Lime wedges for garnish
- Creamy avocado slices for garnish
Instructions
- Prepare the Rice: Rinse the long-grain white rice under cold running water until the water runs clear to remove excess starch. In a skillet or pan, heat olive oil over medium heat and toast the rice with garlic powder for a few minutes, stirring frequently to lightly brown and infuse flavor. Add broth (amount not specified, but typically use 2 cups broth for 1 cup rice) and bring to a simmer. Cover and cook for 18–20 minutes until the rice is tender and liquid is absorbed.
- Cook the Steak: Season the flank or sirloin steak with olive oil, garlic powder, ground cumin, paprika, chili powder, salt, and black pepper. Heat a skillet over high heat and cook the steak for 4–5 minutes per side or until the desired doneness is reached. Remove from heat and let the steak rest for a few minutes to retain juices, then slice thinly against the grain.
- Make the Cheese Sauce: Using the same skillet, melt butter over medium heat and sauté the finely chopped garlic until fragrant. Gradually stir in whole milk and slowly add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese melts into a smooth, creamy sauce. Season the sauce with salt and pepper to taste.
- Assemble and Serve: Plate a portion of the cooked garlic toasted rice, top with sliced steak, and generously ladle the warm cheese sauce over the top. Garnish with fresh cilantro leaves, thin slices of jalapeño, creamy avocado slices, and a squeeze of fresh lime juice to add brightness to the dish.
Notes
- Use broth instead of water to cook the rice for extra depth of flavor; chicken or vegetable broth works well.
- Adjust jalapeño slices according to your heat preference or omit for a milder dish.
- Allow steak to rest after cooking to keep it juicy and tender.
- For a thicker cheese sauce, use less milk or add more cheese.
- This dish can be made gluten-free by ensuring broth and all seasonings are gluten-free certified.
