Description
Juicy grilled flank steak draped in creamy queso, served over fluffy rice with sautéed bell peppers, avocado, and fresh cilantro. This restaurant-worthy dinner is easy to make at home and perfect for weeknights or meal prep.
Ingredients
450 g flank steak or skirt steak
1 cup queso sauce
3 cups cooked rice
1 cup diced bell peppers
1 avocado, sliced
2 tablespoons chopped cilantro
Salt, pepper, smoked paprika, garlic powder (to taste)
Instructions
1. Season the steak with salt, pepper, and spices. Let it sit at room temperature for 20–30 minutes.
2. Heat grill or skillet over high heat. Cook steak 3–4 minutes per side for medium-rare. Let rest 5–10 minutes, then slice thinly against the grain.
3. Cook rice according to package instructions, using broth for extra flavor if desired.
4. Sauté bell peppers in a pan with olive oil for 3–4 minutes, season lightly.
5. Make queso sauce by melting cheddar and Monterey Jack with milk, or use store-bought queso, stir until smooth.
6. Assemble: scoop rice into bowls, top with peppers, steak slices, drizzle with queso, garnish with avocado and cilantro.
Notes
Slice steak against the grain to keep it tender.
Add a splash of milk when reheating queso to keep it smooth.
Swap in chicken or shrimp for a delicious variation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling or Pan-Searing
- Cuisine: American Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3
- Sodium: 680
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: steak, queso, rice bowl, dinner, easy