Sante Fe Steak and Spanish Rice
- 1LB Sirloin, New York Strip or any other steak (I like leaner steaks for this recipe including Flat Iron Steak, Flank Steak, Tri-Tip)
- Steak Seasoning
- 1 Tbps Ground Coriander Seed
- 1 Tbsp Chili Powder
- 1/2 Tsp Cumin
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1Tbsp Grape seed, lard or or other high heat heat oil
- Note: If you have a mortar and pestle grind all the ingredients together otherwise mix them in a bowl
- Spanish Rice
- 1 Cup Long Grain Rice (use your favorite)
- 1/2 LB Grass-Fed Ground Beef
- 1/2 Yellow Onion - Chopped
- 1 Clove Garlic- Chopped or sliced
- 1 24oz Can Crushed Tomatoes or Tomato Sauce
- 2 Tbps Chili Powder (splurge on good chili powder)
- 1 Carrot Sliced or Chopped
- 1/2 Bell Pepper Chopped
- Salt (kosher or sea)
- Ground Black Pepper
- Chopped Cilantro for Garnish
- Preheat over to 400-450 F
- In a large skillet or sauce pan brown Ground Beef over high heat (drain if necessary)
- Add Onion, Green Pepper, Garlic, and Cook over medium until veggies are slightly tender.
- Add crushed tomatoes or tomato sauce, and all seasonings
- Bring to a boil and cover until rice is tender and most of liquid has absorbed.
- Turn off heat and let rest of 5-10 minutes covered to absorb remaining liquid.
- Pat steak drive with paper towel and crust entire steak in seasoning blend.
- Heat skillet or heavy cast iron frying pan over high heat until smoking point with grape seed, lard or high heat oil.
- Sear the meat for ~2 minutes per side until seasoning has formed crust.
- Put pan in oven for 5-8 minutes depending on the thickness of the steak to finish cooking to your desired temperature.
- Rest Steak and slice against grain.
- Serve steak over bed of rice and garnish with cilantro.