Description
This Cheesy Steak & Rice recipe combines tender strips of seasoned NY Strip steak with flavorful cilantro lime rice, all topped with creamy queso and fresh cilantro. Perfectly cooked on a griddle and served with warm flour tortillas and pico de gallo, this dish is a quick, delicious meal with Tex-Mex flair.
Ingredients
Units
Scale
Steak
- 1 lb NY Strip Steak
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1/4 tsp cayenne
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Additional
- Pancho’s queso
- Pico de gallo
- Fajita size flour tortillas
- Fresh cilantro for garnish
Instructions
- Cut Steak: Slice the NY Strip steak into thin strips, ensuring even thickness for quick and uniform cooking. Set aside.
- Prepare Rice: Heat a griddle over medium heat and add the avocado oil. Add the rice packs along with 1/2 cup water to the griddle and cook, stirring occasionally, until the rice is heated through and tender, about 5-7 minutes.
- Cook Steak: Season the steak strips with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Add the seasoned steak strips to the griddle and cook for about 5-7 minutes, stirring occasionally, until the steak is cooked through and slightly caramelized.
- Combine: Mix the cooked steak strips into the cooked rice on the griddle to combine flavors evenly. Remove from the heat and top the mixture with Pancho’s queso and fresh cilantro.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a skillet. Serve the cheesy steak and rice mixture inside the tortillas with a side of fresh pico de gallo.
Notes
- Use pre-cooked ready rice to reduce cooking time.
- Adjust the cayenne pepper amount to customize the spiciness to your preference.
- Warm tortillas slightly before serving for best texture and flavor.
- Pico de gallo can be substituted with salsa if preferred.
- Ensure steak strips are cut thin for even and quick cooking.
