Steak Queso Rice is a delightful dish that brings together the rich flavors of tender steak, creamy queso, and fluffy rice, creating a mouthwatering experience that is hard to resist. As someone who has always been passionate about cooking, I find that this recipe not only satisfies my cravings but also evokes memories of family gatherings where we would share hearty meals together. The combination of savory steak and gooey cheese is a match made in culinary heaven, making Steak Queso Rice a favorite among friends and family alike.
What I love most about this dish is its versatility; it can be served as a comforting weeknight dinner or as a crowd-pleasing option for parties. The texture of the steak paired with the smooth queso creates a delightful contrast that keeps everyone coming back for more. Plus, it’s incredibly convenient to prepare, allowing you to whip up a delicious meal in no time. Whether you’re a seasoned chef or a kitchen novice, Steak Queso Rice is sure to become a staple in your recipe repertoire!
Ingredients:
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup queso dip (store-bought or homemade)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 jalapeño, diced (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Preparing the Steak
1. Start by taking the flank steak out of the refrigerator and letting it sit at room temperature for about 15-20 minutes. This helps it cook more evenly.
2. While the steak is resting, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. This will be your seasoning blend.
3. Rub the olive oil all over the flank steak, then sprinkle the seasoning blend evenly on both sides of the meat. Make sure to massage it in well for maximum flavor.
4. Preheat a grill or a cast-iron skillet over medium-high heat. If using a grill, make sure it’s well-oiled to prevent sticking.
5. Once the grill or skillet is hot, place the steak on it. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check; 130°F is perfect for medium-rare.
6. After cooking, remove the steak from the heat and let it rest for at least 10 minutes. This allows the juices to redistribute, making the meat more tender.
Cooking the Rice
7. While the steak is resting, rinse the long-grain white rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
8. In a medium saucepan, combine the rinsed rice and beef broth. Bring it to a boil over medium-high heat.
9. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking to keep the steam in.
10. After the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. This step helps to fluff the rice.
Combining Ingredients
11. After the steak has rested, slice it against the grain into thin strips. This ensures each bite is tender and easy to chew.
12. In a large mixing bowl, combine the cooked rice, black beans, corn, and diced jalapeño (if using). Gently fold the ingredients together until well mixed.
13. Next, add the sliced steak to the rice mixture. Pour in the queso dip and shredded cheddar cheese, and mix everything together until the cheese is melted and the ingredients are evenly distributed.
Assembling the Dish
14. To serve, I like to use a large platter or individual bowls. Spoon the steak and rice mixture onto the serving dish.
15. For an extra touch, I like to drizzle a little more queso dip on top and sprinkle fresh cilantro over the dish for a pop of color and flavor.
16. Serve with lime wedges on the side for squeezing over the top. The acidity from the lime really brightens up the flavors!
Optional Toppings
17. If you want to take your Steak Queso Rice to the next level, consider adding some optional toppings:
– Sliced avocado or guacamole for creaminess.
– Sour cream for a tangy contrast.
– Sliced green onions for a fresh crunch.
– Additional diced tomatoes or pico de gallo for freshness.
Storing Leftovers
18. If you have any leftovers (which is rare because this dish is so delicious!), store them in an airtight container in the refrigerator for up to 3 days.
19. To reheat, simply microwave in short intervals, stirring in between, until heated through. You can also add a splash of beef broth to keep the rice moist.
Final Thoughts
20. This Steak
Conclusion:
In summary, this Steak Queso Rice recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender steak, creamy queso, and fluffy rice creates a mouthwatering dish that is both satisfying and indulgent. Plus, it’s incredibly versatile! You can serve it as a standalone meal, or pair it with fresh guacamole, pico de gallo, or a zesty lime wedge for an extra burst of flavor.
If you’re feeling adventurous, consider adding some sautéed peppers or onions for a delightful crunch, or even swapping out the steak for grilled chicken or shrimp to suit your taste. The possibilities are endless, and that’s what makes this recipe so special!
I encourage you to give this Steak Queso Rice a try and experience the deliciousness for yourself. Once you do, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of cooking together!
Steak Queso Rice: A Deliciously Cheesy and Flavorful Meal Idea
Enjoy a delicious Steak Queso Rice dish featuring tender flank steak, creamy queso, and seasoned rice, all topped with fresh ingredients. It's a perfect choice for family dinners or gatherings with friends!
Ingredients
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup queso dip (store-bought or homemade)
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 jalapeño, diced (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Let the flank steak sit at room temperature for 15-20 minutes.
- Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
- Rub olive oil on the flank steak and sprinkle the seasoning blend evenly on both sides.
- Preheat a grill or cast-iron skillet over medium-high heat.
- Cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness (130°F for medium-rare).
- Remove the steak from heat and let it rest for at least 10 minutes.
- Rinse the long-grain white rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and beef broth. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
- Let the rice sit, covered, for an additional 5 minutes.
- Slice the rested steak against the grain into thin strips.
- In a large mixing bowl, combine the cooked rice, black beans, corn, and diced jalapeño (if using). Fold gently.
- Add the sliced steak, queso dip, and shredded cheddar cheese to the rice mixture. Mix until cheese is melted and ingredients are evenly distributed.
- Spoon the steak and rice mixture onto a serving platter or individual bowls.
- Drizzle additional queso dip on top and sprinkle with fresh cilantro.
- Serve with lime wedges on the side for squeezing over the dish.
Notes
- Let the flank steak sit at room temperature for 15-20 minutes before cooking.
- For best results, let the steak rest for at least 10 minutes after cooking.
- Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave in short intervals, stirring in between, and add a splash of beef broth to keep the rice moist.
