Begin by patting dry your flank or sirloin steak with paper towels. Drizzle it with olive oil, then rub in paprika, garlic powder, ground cumin, salt, and pepper. Let the steak sit for about 15 minutes.

Heat a large skillet over medium-high heat until hot. Add the seasoned steak and sear for 4–5 minutes on each side. Use a meat thermometer, aiming for 130°F for medium-rare. Remove the steak to rest.

Allow the seared steak to rest for 5–10 minutes. Slice it thinly against the grain.

In a saucepan, rinse the long-grain white rice under cold water until clear. Toast the rice in the skillet for about 2 minutes. Add broth, bring to boil, cover, and reduce to low. Simmer for 18–20 minutes until tender.

Return to the skillet. Melt butter, sauté the chopped garlic until fragrant. Gradually whisk in whole milk, bring to a simmer, and then stir in cheeses until smooth. Season with cumin, chili powder, salt, and pepper.

Plate a generous portion of rice, top with sliced steak, and drizzle with warm queso.

Garnish with cilantro, serve lime wedges on the side, and add avocado slices and jalapeños to finish.