Steak & Queso Rice Bowls

For the steak

• 1 pound flank, skirt, or sirloin steak
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

For the rice

• 1 tablespoon sesame oil, butter, or olive oil
• 2 cloves garlic, minced
• 1½ cups long-grain white rice
• 3 cups vegetable broth
• ½ cup tomato sauce
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt, to taste

For the queso

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ¾ cup whole milk
• 1 cup shredded white American cheese, or a blend of Monterey Jack and mozzarella
• ¼ teaspoon garlic powder
• Pinch of salt
• Splash of pickled jalapeño juice or hot sauce, optional

Toppings

• 1 tomato, diced
• ¼ cup fresh cilantro, chopped
• Lime wedges

Directions

1. Make the rice. Heat the sesame oil, butter, or olive oil in a saucepan over medium heat. Add the garlic and sauté for 30 seconds. Stir in the rice and toast for 1–2 minutes until slightly golden. Add the broth, tomato sauce, cumin, chili powder, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
2. Cook the steak. Pat the steak dry and coat with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill or sear in a hot skillet, about 3–4 minutes per side for medium-rare depending on thickness, or cook to your desired doneness. Use a thermometer rather than time alone to check doneness. Rest for 5 minutes, then slice thinly against the grain.
3. Make the queso. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Slowly whisk in the milk until smooth and slightly thickened. Reduce the heat to low and stir in the cheese a handful at a time until melted. Season with garlic powder and salt. Add jalapeño juice or hot sauce if desired.
4. Assemble. Spoon warm rice into shallow bowls, layer the sliced steak on top, and drizzle generously with warm queso. Finish with diced tomato, cilantro, and a lime wedge.

Permission to take a shortcut

Rice: Use boxed rice or leftover Spanish rice, warmed in a skillet with a splash of broth and a little garlic or cumin.

Queso: Use store-bought queso and warm gently. Add a splash of milk to thin if needed.

Plating hack

Use a ramekin or measuring cup to mold the rice into a neat dome. Drizzle queso over the edge, arrange the steak in a fan shape, and finish with the garnishes.

Fake-It-Fancier upgrade

Add quick sautéed peppers and onions or a smoky chipotle crema drizzle. For a party, serve in individual small bowls or on a shareable platter.