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Taos Steak Recipe
Taos Steak Recipe photo by Taste of Home
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"Be prepared for any guests to ask for the recipe for this spicy steak. I've handed copies to people from Maine to California!" Lorna Byrd, Colorado Springs, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1-1/2 teaspoons paprika
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon whole peppercorns
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
  • 6 slices Havarti cheese
  • 1/3 cup salsa verde

Nutritional Facts

4 ounces cooked steak with about 1 tablespoon salsa equals 827 calories, 60 g fat (36 g saturated fat), 234 mg cholesterol, 1083 mg sodium, 6 g carbohydrate, trace fiber, 64 g protein.


  1. In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes a fine powder. Rub over both sides of steak.
  2. Grill, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Top with cheese; cover and grill for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Top with salsa. Yield: 6 servings.
Originally published as Taos Steak in Taste of Home August/September 2009, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 4, 2013

"My Husband isn't a fan of sirloin steak but he really enjoyed this recipe. The seasonings really added a wonderful flavor and the cheese and salsa are a great addition. It's a very easy to prepare and when the steak is on sale - quite economical!"

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