Begin by patting your steak dry with paper towels. Rub olive oil generously over both sides, then season with paprika, ground cumin, garlic powder, salt, and pepper.

Heat a large skillet over medium-high heat until it’s scorching hot. Carefully place the seasoned steak in the pan and sear for 4-5 minutes on each side.

Once perfectly seared, transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.

While the steak rests, rinse your rice under cold water until the water runs clear. In a pot, heat olive oil, add the rice and garlic powder, toasting lightly for about 2-3 minutes.

Pour in broth or water, bringing everything to a boil, then cover and simmer for 18-20 minutes until fluffy.

In the same skillet, melt butter over medium heat, sauté minced garlic until fragrant, then pour in whole milk and stir in cheeses until smooth.

On each plate, spoon a generous amount of rice, layer the sliced steak on top, then ladle the queso sauce over everything. Garnish with cilantro, lime wedges, avocado slices, and optional jalapeños.