Back to Taos Steak

Print Options

 
 
 
 Print
Taos Steak Recipe

Taos Steak Recipe

"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. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

4 ounces cooked steak with about 1 tablespoon salsa equals 827 calories, 60 g fat (36 g saturated fat), 234 mg cholesterol, 1,083 mg sodium, 6 g carbohydrate, trace fiber, 64 g protein.

Wine Pairings

Full-Bodied Red Wine

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