Description
Indulge in the rich, creamy texture of melted queso that envelops tender, juicy steak, all served over a fluffy bed of seasoned rice. Each bite bursts with flavor, combining the savory notes of grilled meat with the smoothness of cheese, creating a delightful contrast that tantalizes the taste buds.
Ingredients
Scale
- For the Steak:
- 1 lb flank steak, trimmed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Queso:
- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup milk
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- For the Rice:
- 2 cups cooked white rice
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Rub the flank steak with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Grill the steak for 6-8 minutes on each side, or until it reaches your desired doneness (medium-rare is about 135°F).
- Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- In a saucepan over medium heat, combine the cheddar cheese, cream cheese, and milk. Stir until melted and smooth.
- Add the diced tomatoes, cumin, and chili powder to the cheese mixture, stirring until well combined.
- In a bowl, mix the cooked rice with lime juice and chopped cilantro.
- To assemble, place a generous scoop of the cilantro-lime rice in a bowl, top with sliced steak, and drizzle with the queso sauce.
Notes
- This dish can be made ahead by preparing the steak and queso in advance; store them separately in the refrigerator for up to 3 days.
- Leftover queso can be stored in an airtight container for up to a week; reheat gently on the stove.
- For a lighter version, substitute the steak with grilled chicken or sautéed vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main-dish
- Method: grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 grams
- Sodium: 900 milligrams
- Fat: 40 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 100 milligrams
Keywords: Steak Queso Rice Bowl, Queso, Flank Steak, Mexican-American Cuisine, Comfort Food, Easy Dinner, Grilled Steak, Cheesy Rice Bowl, Quick Meal, Gluten-Free Recipe, Flavorful Dinner, Cilantro Lime Rice, Creamy Queso, Weeknight Dinner, Hearty Meal