Taos Steak Recipe
Taos Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 green chili salsa

Directions

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 meat 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.
Originally published as Taos Steak in Taste of Home August/September 2009, p29

Nutritional Facts

4 ounce-weight: 827 calories, 60g fat (36g saturated fat), 234mg cholesterol, 1083mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 64g protein.

  • 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 green chili salsa
  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 meat 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

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Jansue3866 User ID: 1832602 86420
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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