Sante Fe Steak and Spanish Rice

Serves 2-3


  • Steak
  • 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.


Written by JT Eberly

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