1½ lbs sirloin or New York strip steak, sliced thin
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp cumin
1 tsp dried cilantro
1 tsp garlic powder
1 tsp onion powder
2 tsp chili powder
Rice
2 cups jasmine rice, rinsed
1 tbsp olive oil
1 small onion, chopped
1 tbsp tomato bouillon
3 cups chicken broth
To finish
1½ cups white queso
1 tbsp fresh cilantro, chopped
Fajita-size flour tortillas, to serve
Directions
Add the sliced steak to a bowl with 1 tbsp olive oil. Season with the salt, pepper, cumin, dried cilantro, garlic powder, onion powder and chili powder and toss until well coated. Set aside.
Toast the rice: add the rinsed jasmine rice and 1 tbsp olive oil to a skillet over medium-high heat and stir for 4-5 minutes until lightly toasted.
Add the chopped onion and tomato bouillon and stir well. Pour in the chicken broth, stir, and let it come up to a bubble.
Once bubbling, cover, lower the heat to medium-low, and cook about 18 minutes until the rice is tender.
Meanwhile, heat a skillet over medium-high heat and cook the steak to your liking, about 10 minutes. Remove from heat.
Top the cooked rice with the steak and pour the white queso over the skillet. Scatter with fresh cilantro. Serve as is or spooned into warm flour tortillas.
An easy one-skillet steak, seasoned rice and white queso, served straight from the pan or tucked into tortillas. Saved from Luke Brown (cookinginthemidwest on Instagram).
