Description
A bold and satisfying bowl that combines tender seared steak with creamy queso-covered rice, topped with sour cream, cilantro, and pico de gallo. It’s easy to customize and loaded with flavor in every bite.
Ingredients
Scale
- 1 lb sirloin or flank steak
- 2 cups cooked white rice
- 1 cup queso (store-bought or homemade)
- 1/2 cup sour cream
- 1/3 cup chopped fresh cilantro
- 1/2 cup pico de gallo or diced tomatoes
- 1 tbsp olive oil or butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
Instructions
- Cook the rice if not already prepared.
- Warm the queso in a saucepan or microwave.
- Stir the queso into the hot rice until fully combined. Set aside and keep warm.
- Pat steak dry and season with salt, pepper, garlic powder, and cumin.
- Heat oil in a skillet over medium-high heat. Sear steak for 3-4 minutes per side.
- Let steak rest for 5 minutes, then slice thinly.
- Assemble bowls: start with queso rice, then top with sliced steak, sour cream, pico de gallo, and chopped cilantro.
- Serve immediately and enjoy!