Start by patting the flank or sirloin steak dry with paper towels. Rub the steak with olive oil and season with paprika, ground cumin, garlic powder, salt, and pepper. Let it rest for about 10 minutes.

Heat a large skillet over medium-high heat. Sear the seasoned steak for 4–5 minutes on one side, then flip and cook for another 4–5 minutes.

Remove the steak from the skillet and let it rest for 5–10 minutes before slicing thinly against the grain.

Rinse 1 cup of long-grain white rice under cold water. In a medium pot, heat olive oil and add the drained rice with garlic powder. Toast for 1-2 minutes, then add 2 cups of broth or water. Bring to a boil, cover, and reduce to low, simmering for 18–20 minutes.

In the same skillet, melt 2 tablespoons of butter and cook minced garlic until fragrant. Gradually pour in 1 cup of whole milk, stirring until it reaches a simmer. Mix in cheddar and Monterey Jack cheese until melted and smooth. Season the queso sauce to taste.

To serve, spoon rice onto plates, layer with sliced steak, and drizzle with warm queso sauce. Garnish with cilantro, lime, and optional toppings.