Steak & Queso Bowl Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 20–30 minutes before cooking. Pat dry with paper towels.

Season steak

Rub the steak with 1 tablespoon olive oil, then season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Press seasoning in gently.

Sear and rest

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the steak and sear 3–4 minutes without moving to develop a crust. Flip and add 1 tablespoon butter; baste and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Remove steak to a cutting board and rest 5–8 minutes before slicing thinly against the grain into bite-size strips.

Rinse 1 cup rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan, combine rinsed rice, 1.75 cups water, 1/4 tsp salt and 1/2 tbsp butter. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes.

Fluff the rice with a fork, stir in the juice of 1/2 lime, and taste for salt. Keep warm until assembly. Top with micro cilantro when plating.

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add 1/4 cup finely diced onion and sauté until translucent, about 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tablespoon flour over the softened onion and cook, stirring, 1 minute to create a roux.

Slowly whisk in 1/2 cup beer until smooth. Add 1/2 cup whole milk and continue whisking until mixture is warm and slightly thickened, 2–3 minutes.

Reduce heat to low. Gradually stir in 1 cup shredded sharp cheddar and 1/2 cup shredded monterey jack, a handful at a time, stirring until smooth before adding more to prevent graininess.

Season with 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp black pepper, 1/2 tsp lime juice, and 1/4 tsp salt. If queso is too thick, thin with 1–2 tablespoons more milk or a splash of beer. Keep warm on lowest heat, stirring occasionally.

Prepare jalapeños: slice off stems and cut into thin rings. For milder heat, remove and discard seeds and membranes; for extra heat, leave some seeds.

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 tsp cornstarch, 1/4 tsp baking powder and 1/4 tsp salt. Add 1/2 cup cold sparkling water and stir just until combined—batter should be slightly thick but airy.

Heat 2 cups vegetable oil in a medium pot or deep skillet to 350°F (175°C). Working in batches to avoid crowding, dredge jalapeño rings in batter, then carefully lower into hot oil. Fry 1–2 minutes until batter is crisp and golden. Use a slotted spoon to transfer to paper towels to drain. Keep warm in a low oven if needed.

Portion: Divide the lime rice between two bowls (about 1/2 cup cooked rice per serving).

Arrange: Top each rice portion with a handful (about 4–5 oz total cooked) of sliced steak, a generous 1/4–1/3 cup warm beer queso, and a small handful of shredded greens.

Finish: Scatter fried jalapeño rings over the top, garnish with micro cilantro (about 1 tablespoon per bowl) and a lime wedge. Season with salt and pepper to taste.

Serve immediately so the queso is warm and jalapeños stay crisp.