Description
A simple recipe for steak, queso, and rice served as a complete dinner.
Ingredients
Scale
- 1 pound skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white rice
- 2 cups water
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
Instructions
- Cook the rice according to package directions using 2 cups of water.
- Slice the skirt steak against the grain into thin strips.
- Heat olive oil in a skillet over medium-high heat.
- Add steak strips to the skillet. Season with chili powder, cumin, salt, and pepper.
- Cook the steak until browned, about 3-5 minutes. Remove steak from the skillet.
- Reduce heat to low. Add shredded cheese and heavy cream to the skillet. Stir until the cheese melts and the sauce is smooth.
- Return the cooked steak to the skillet and stir to coat with the queso sauce.
- Serve the steak queso mixture over the cooked rice.
Notes
- You can substitute cheddar cheese for Monterey Jack if preferred.
- For extra flavor, add 1/4 cup of chopped onion to the skillet before cooking the steak.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
- Cholesterol: 90
Keywords: steak, queso, rice, dinner, skirt steak, cheese sauce