Begin by patting your flank or sirloin steak dry with paper towels, then rub olive oil and season with paprika, ground cumin, garlic powder, salt, and pepper. Let marinate for about 10 minutes.

In a large skillet, heat olive oil over medium-high heat. Sear the steak for 4-5 minutes on each side, until desired doneness. Remove from heat and rest for 5-10 minutes before slicing.

Rinse the rice under cold water until clear, then drain. In a medium pot, heat olive oil, add rice and garlic powder, toast for 2 minutes. Pour in broth/water, bring to a boil, cover, and simmer for 18-20 minutes.

In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute. Add milk and whisk in cheeses gradually until smooth. Season with cumin, chili powder, salt, and pepper to taste.

On serving plates, layer rice, then sliced steak, and top with warm queso. Garnish with cilantro, lime wedges, avocado, and jalapeños.