Pat the flank or sirloin steak dry with paper towels. Rub with olive oil, season with paprika, ground cumin, garlic powder, salt, and pepper. Let sit for 10 minutes.

Heat a cast-iron skillet over medium-high heat for about 3 minutes. Sear steak for 4-5 minutes per side until desired doneness. Remove steak and let rest for 5-10 minutes before slicing.

Rinse 1 cup of long-grain white rice under cold water. In a medium pot, heat 1 tablespoon of olive oil, add the rinsed rice and garlic powder. Stir for 2 minutes, then add 2 cups of broth or water. Bring to boil, cover, and simmer for 18-20 minutes.

In the same skillet, lower heat to medium and melt 2 tablespoons of butter. Add minced garlic if using, cook for 1 minute. Gradually stir in 1 cup of whole milk, heat gently, and mix in 2 cups of shredded cheddar until smooth. Season with chili powder, cumin, salt, and pepper.

On each plate, create a bed of rice, top with sliced steak, and ladle warm queso sauce over the top. Garnish with cilantro, lime wedges, avocado slices, and jalapeños.