What do you get when you combine the best cut of steak with the fiery-hot flavor of CHEETOS® Crunchy Cheddar Jalapeño? This insanely delicious 8-oz. rib-eye steak seasoned with CHEETOS® Crunchy Cheddar Jalapeño and a side of cheesy rice. It’s a mis-steak not to get your paws on this one.
Ingredients
| Amount | Ingredient |
|---|---|
|
8.5 oz. |
Crushed CHEETOS® Crunchy Cheddar Jalapeño Cheese Flavored Snacks |
|
2 cups |
|
|
8.0 oz. |
|
|
4 8-oz. |
Rib-eye steaks |
|
|
Salt, to taste |
|
|
Pepper, to taste |
|
|
A few whole jalapeños |
|
|
Oil |
|
|
Unsalted butter |
|
|
Cheesy butter rice |
|
2 cups |
Uncooked Calrose rice |
|
2 Tbsp. |
Butter |
|
1 cup |
Pasteurized cheese (think nacho cheese) |
Steps
| Step | Direction |
|---|---|
|
1 |
Mix together salt, pepper and 1 cup of crushed CHEETOS® Crunchy Cheddar Jalapeño in a small bowl. |
|
2 |
Season the steaks on both sides by drizzling with oil and showering with the salt, pepper and crushed CHEETOS® Crunchy Cheddar Jalapeño mixture. |
|
3 |
Grill on a hot open flame until medium rare, about 4 minutes on each side. |
|
4 |
Mix the butter with a pinch of crushed CHEETOS® Crunchy Cheddar Jalapeño and CHEETOS® Puffs to make it extra Dangerously Cheesy®. |
|
5 |
Lather butter on top of the steaks, and add more of the seasoning. |
|
6 |
Cook 2 cups of rice. |
|
7 |
Mix the rice with butter, 2 cups of crushed cheesy CHEETOS® Puffs and pasteurized cheese. Serve on the side of the steaks. |
|
8 |
Grill the jalapeños or enjoy raw on the side. |
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