Ingredients
To create this delicious bowl, you’ll need a handful of ingredients, many of which are staples in my kitchen:
- 1 pound of flank steak, sliced thinly
- 2 cups of cooked white rice (jasmine or basmati work well)
- 1 cup of shredded cheddar cheese
- 1 cup of queso blanco
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1/2 cup of chopped cilantro (for garnish)
- 1 lime, cut into wedges
If you’re feeling adventurous, swap the flank steak for chicken or even portobello mushrooms for a vegetarian twist. Remember, cooking is about following your senses, as my grandmother always said.
Instructions
Let’s get cooking! These steps will guide you through creating this delicious meal:
- Start by seasoning your sliced flank steak with garlic powder, onion powder, cumin, salt, and pepper. Allow it to sit for about 10 minutes so the flavors seep in.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak slices and cook for about 3-4 minutes on each side until they’re cooked to your liking.
- While the steak is cooking, heat your queso blanco in a separate saucepan over low heat. Stir occasionally until it’s smooth and creamy.
- Once the steak is done, remove it from the pan and let it rest for a few minutes before slicing it into bite-sized pieces.
- In a large bowl, or individual serving bowls, start with a base of cooked rice. Layer the steak slices on top, followed by a generous drizzle of queso blanco.
- Sprinkle shredded cheddar cheese over the top and garnish with chopped cilantro and lime wedges for a zesty finish.
- Serve immediately, allowing the warmth and aroma to fill your senses, just like a meal shared at my family’s table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International