Pat the steak dry with paper towels, rub with olive oil, and season with paprika, cumin, garlic powder, salt, and pepper.

Sear the steak in a preheated skillet for 4–5 minutes on each side until desired doneness.

Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.

Rinse the rice under cold water until clear, then toast with olive oil and garlic powder in the same skillet for 2–3 minutes.

Add broth or water, bring to a boil, then cover and simmer for 18–20 minutes or until the rice is tender.

Melt butter in the skillet, add minced garlic, then whisk in milk and slowly stir in cheeses until melted.

Assemble by spooning rice onto plates, topping with sliced steak and queso sauce, and garnishing with cilantro, lime, avocado, and jalapeños.