Begin by patting the flank or sirloin steak dry with a paper towel to ensure a good sear. Rub a generous amount of olive oil over the steak, then season it with paprika, ground cumin, garlic powder, salt, and pepper. Make sure to coat the steak evenly and set it aside while you heat your skillet.

Heat a skillet over medium-high heat until it's hot and ready to sizzle. Carefully place the steak in the skillet and sear it for about 4–5 minutes per side, depending on the thickness and your desired doneness. Look for a golden-brown crust to form as it cooks. Once seared, remove the steak from the skillet and let it rest.

Transfer the cooked steak to a cutting board and cover it loosely with foil. Allow it to rest for 5–10 minutes; this lets the juices redistribute for optimal tenderness. After resting, slice the steak thinly against the grain to maintain its juicy texture.

While the steak is resting, rinse your long-grain rice under cold water to remove excess starch. In the same pot, heat a tablespoon of olive oil over medium heat, then add the rice and garlic powder, stirring to coat for about 1–2 minutes until fragrant. Add broth or water, bring to a boil, then cover and reduce heat to low, simmering for 18–20 minutes until the rice is fluffy.

In the now-empty skillet, melt butter over medium heat. Add minced garlic (if using fresh) and cook until fragrant, about 30 seconds. Gradually pour in the milk, allowing it to simmer gently. Stir in shredded cheddar cheese in batches, mixing until melted and smooth. Season with cumin, chili powder, salt, and pepper to taste.

To serve Steak Queso Rice, spoon the fluffy rice onto plates and layer the sliced steak on top. Generously ladle the warm, creamy queso sauce over the steak and rice. Garnish with fresh cilantro, a squeeze of lime, avocado slices, and sliced jalapeños.