Begin by preparing the queso sauce. In a skillet over medium heat, melt the butter and add the chopped garlic. Sauté until fragrant, about one minute. Pour in the milk and bring just to a simmer. Season with cumin, chili powder, salt and pepper, then stir in the cheddar and Monterey Jack cheeses handful by handful until the sauce is smooth and glossy. Keep warm over the lowest heat.

Rinse the rice under cold water until the water runs clear. In a separate pot, heat the olive oil over medium heat, add the rice and garlic powder, and toast for about two minutes. Pour in the broth or water and a pinch of salt, bring to a boil, then cover and reduce to low. Simmer for 18–20 minutes, until the liquid is absorbed and the grains are tender. Fluff with a fork and keep covered until serving.

Pat the steak dry and rub all over with olive oil. Season generously with paprika, cumin, garlic powder, salt and pepper, pressing the spices into the meat. Let sit at room temperature for five minutes while the rice and sauce finish.

Heat a heavy skillet or grill pan over high heat until very hot. Sear the steak for four to five minutes per side for medium-rare, adjusting to your preferred doneness. Transfer to a cutting board and let it rest for five to ten minutes before slicing thinly against the grain.

To assemble, spoon the garlic rice onto warm plates, fan the steak slices over the top and ladle the queso sauce generously over everything. Scatter cilantro, avocado, and jalapeño slices around, and serve with lime wedges for squeezing over the dish.