Begin by patting your flank or sirloin steak dry with paper towels to ensure a good sear. Drizzle olive oil over the meat and rub it in, followed by sprinkling with paprika, ground cumin, garlic powder, salt, and pepper. Allow to sit at room temperature for about 10 minutes.

Once your skillet is hot, carefully place the seasoned steak into the pan. Sear for about 4–5 minutes on each side until a rich brown crust forms. Transfer to a cutting board, cover with foil, and let rest for 5–10 minutes.

While the steak is resting, rinse 1 cup of long-grain rice under cold water until the water runs clear. In the same skillet, heat a tablespoon of olive oil and add a teaspoon of garlic powder. Toast the rice for about 2 minutes until lightly golden, then add 2 cups of broth or water. Bring to a boil, then lower to simmer and cover for 18–20 minutes.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute. Gradually pour in 1 cup of whole milk, stirring continuously. Slowly add in 1 cup of shredded cheddar cheese and ½ cup of Monterey Jack cheese until smooth. Season with cumin, chili powder, salt, and pepper.

Spoon a generous serving of rice onto each plate. Thinly slice the rested steak against the grain and arrange it on top. Ladle queso sauce over the steak, then garnish with cilantro, lime wedges, avocado slices, and jalapeños.