Steak And Cheese Recipe

Prep the steak

Trim any large pieces of fat from the steak. Pat the steak dry with paper towels. Place on a cutting board and let rest at room temperature for 10–15 minutes while you prepare other components.

Season

Rub the steak with 1 tablespoon vegetable oil, then season both sides evenly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin and 1/2 teaspoon garlic powder. Press the seasoning into the meat so it adheres.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add the steak and sear without moving for 2–3 minutes, until a brown crust forms. Flip and sear the other side 2–3 minutes. For medium-rare aim for internal temperature around 125–130°F (52–54°C); adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and let rest 5–7 minutes. Slice thinly across the grain into bite-sized strips. Squeeze the reserved 1/2 lime over the sliced steak to brighten flavors.

Combine 1 cup diced tomatoes, 1/4 cup diced yellow onion, 2 tablespoons chopped cilantro and 1/2 minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Stir to combine and taste; adjust salt or lime as needed. Let sit 5–10 minutes for flavors to meld.

Whisk together 1/2 cup sour cream, 1/4 cup Mexican crema (or crema-style yogurt), 1/2 tablespoon lime juice, 1/4 teaspoon salt and 1/8 teaspoon hot sauce or a pinch of cayenne. Taste and adjust acidity or salt. Keep chilled until assembly.

Shred 3 cups of romaine or iceberg and place in a bowl or directly onto each plate. Divide 1 cup shredded sharp cheddar cheese between servings so it is ready for assembly.

If toasting rolls or tortillas, heat a skillet over medium, melt 1 tablespoon butter and toast rolls cut-side down until golden, or warm tortillas briefly on both sides.

Build each serving: place a bed of shredded lettuce, top with a generous portion of sliced steak, spoon 2–3 tablespoons pico de gallo over the steak, sprinkle about 1/4 cup shredded cheddar per serving (adjust to taste), and drizzle 1–2 tablespoons Mexican crema. Serve immediately.

Optional: serve additional lime wedges and hot sauce on the side.