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Taos Steak

 Taos Steak
"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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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°).
  • 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.

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Taos Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.