1. Start by patting the steak dry with paper towels. Rub it with olive oil and coat both sides with the paprika, cumin, garlic powder, salt, and pepper.

2. Heat a large skillet over high heat until it’s ripping hot. Sear the steak for 4-5 minutes per side until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing it thinly across the grain.

3. Rinse the rice under cold water to remove any excess starch. In a pot, heat the olive oil and stir in the rice and garlic powder to coat and toast it lightly. Add the broth (or water) and a pinch of salt. Bring the mixture to a boil, cover, and simmer on low heat for 18-20 minutes until the rice is tender and fluffy.

4. In the same skillet used for the steak, melt the butter over medium heat. Add the garlic and cook for about 1 minute until fragrant. Slowly pour in the milk and bring it to a gentle simmer. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the sauce is smooth and creamy. Season the queso with cumin, chili powder, salt, and pepper to taste.

5. To serve, spoon the fluffy rice onto plates, top it with the sliced steak, and ladle the warm queso sauce over the top. Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños if desired.