Sante Fe Steak With Spanish Rice

What You’ll Need

Tri-Tip Steak

• 1 lb Grass-Fed Tri-Tip Steak

• 1 tbsp grapeseed oil, lard, or other high-heat oil

• Steak Seasoning Blend:

  • 1 tbsp ground coriander seed

  • 1 tbsp chili powder

  • ½ tsp cumin

  • 1 tsp salt

  • ½ tsp black pepper
    Tip: If you have a mortar and pestle, grind the seasoning together to release the oils — otherwise, just mix in a small bowl.

Spanish Rice

• 1 cup long-grain rice (use your favorite variety)

• ½ lb grass-fed ground beef

• ½ yellow onion, chopped

• 1 clove garlic, chopped or sliced

• 1 (24 oz) can crushed tomatoes or tomato sauce

• 2 tbsp chili powder (splurge on a good one — it makes a difference)

• 1 carrot, sliced or chopped

• ½ bell pepper, chopped

• Kosher or sea salt, to taste

• Freshly ground black pepper, to taste

• Chopped cilantro, for garnish

Let’s Cook

1. Prepare the Spanish Rice

1. In a large skillet or saucepan, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat if necessary.

2. Add the onion, bell pepper, carrot, and garlic. Sauté for 5–6 minutes, until the vegetables are softened.

3. Stir in the crushed tomatoes, chili powder, salt, and pepper.

4. Add the rice and stir to coat evenly in the sauce.

5. Bring to a gentle boil, then reduce the heat to low. Cover and simmer until the rice is tender and most of the liquid has absorbed (check your rice package for cook time, typically 15–20 minutes).

6. Turn off the heat, keep covered, and let it rest for 5–10 minutes to absorb any remaining moisture.

2. Cook the Tri-Tip

1. Preheat oven to 425°F.

2. Pat the tri-tip dry with paper towels to ensure a good sear.

3. Rub the entire steak generously with the seasoning blend, pressing it into the meat.

4. Heat a cast-iron skillet or heavy frying pan over high heat until it’s just smoking.

5. Add oil, then sear the tri-tip for 2–3 minutes per side to form a crust.

6. Transfer the skillet to the oven and roast for 5–8 minutes, depending on thickness, until internal temperature reaches 130°F for medium-rare or 140°F for medium.

7. Remove from oven and rest the tri-tip for 10 minutes before slicing against the grain.

3. Serve

• Spoon a generous bed of Spanish rice onto each plate.

• Arrange slices of tri-tip over top.

• Garnish with chopped cilantro and a squeeze of lime if you’d like a little brightness.