Start by patting your flank or sirloin steak dry with paper towels, then rub it generously with olive oil. Sprinkle on paprika, ground cumin, garlic powder, salt, and pepper, ensuring an even coating. Let the steak marinate for about 15 minutes.

Heat a large skillet over medium-high heat until very hot, then carefully add the marinated steak. Sear it for 4–5 minutes on each side, or until a deep brown crust forms and it reaches your desired doneness. Transfer the steak to a cutting board and let it rest for at least 5–10 minutes before slicing.

While the steak rests, rinse one cup of long-grain white rice under cold water until the water runs clear. In a pot, heat a bit of olive oil over medium heat and add the rice with garlic powder, stirring to toast for about 2 minutes. Add two cups of broth or water, bring to a boil, then cover and simmer on low for 18–20 minutes, or until the rice is fluffy.

In the same skillet used for the steak, reduce the heat to medium and melt a couple of tablespoons of butter. Once melted, add minced garlic cloves and sauté for 1 minute. Slowly pour in whole milk and bring to a gentle simmer, then gradually whisk in shredded cheddar cheese until melted and smooth, seasoning with cumin, chili powder, salt, and pepper to taste.

Fluff the cooked rice and spoon it into serving bowls. Top each portion with sliced steak and generously ladle warm queso sauce over the top.

Garnish your Steak Queso Rice with chopped cilantro, a squeeze of lime, slices of creamy avocado, and sliced jalapeños. Enjoy!