1. Rub steak with olive oil, then coat with paprika, garlic powder, cumin, salt, and pepper. Let sit at room temperature for 30 minutes.

2. In a pot, bring rice, water or broth, salt, and butter to a boil. Cover, reduce heat, and simmer for 15–18 minutes. Let rest for 5 minutes, then fluff.

3. Heat a cast iron skillet until hot. Sear steak 3–4 minutes per side for medium-rare or longer for desired doneness. Let rest 10 minutes.

4. In a saucepan, melt butter and whisk in flour to form a roux. Slowly add warm milk, whisking until smooth. Lower heat and melt in cheeses. Stir in jalapeño and chili flakes if using. Season with salt.

5. Slice rested steak thinly against the grain.

6. Plate rice, top with steak, and drizzle with queso. Garnish with cilantro, queso fresco, and lime.