Description
A delicious and hearty dish combining grilled steak with creamy queso and fluffy rice, perfect for a filling meal.
Ingredients
Scale
- 1 lb flank steak
- 1 cup white rice
- 2 cups beef broth
- 1 cup shredded queso cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Season the flank steak with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the steak for 5-7 minutes on each side for medium-rare.
- Remove the steak from the skillet and let it rest before slicing it thinly.
- In the same skillet, add the beef broth and bring it to a boil.
- Add the rice to the boiling broth, cover, and reduce heat to a simmer. Cook according to package instructions until rice is tender.
- Stir in the shredded queso cheese until melted and creamy.
- Serve the queso rice topped with sliced steak and garnish with chopped cilantro.
Notes
- For extra flavor, marinate the steak for a few hours before cooking.
- Feel free to add vegetables such as bell peppers or corn for more texture.
- This dish can be made in advance and reheated for quick meals.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg