Santa fe steak is a rare cut from the top round. It is a thin, lean muscle that butchers grind into beef rather than trimming separately. In this article, I explain what santa fe steak is, where it comes from on the cow, its other names, flavor profile, and ways to cook it.
What is Santa Fe Steak?
Santa fe steak is an inexpensive beef cut from the round primal. Butchers cut this steak from the thin, lean muscle that covers the top round. Santa fe steak is not a well-known cut because it usually ends up as ground beef. It’s a lean, tough, relatively thin steak, similar in shape and size to flank or merlot steak. While it’s naturally tough, it’s still one of the more tender options from the round primal. It has a decent beefy flavor but needs the right cooking method to make it more tender and flavorful. Because it’s so thin, the best way to cook it is quickly over high heat.
Santa fe steak has a coarse grain, so always slice it against the grain to make it easier to chew. That coarse texture makes it great for marinating – it absorbs marinades effectively. Marinating helps tenderize the meat and boost its flavor.
What Are the Other Names for Santa Fe Steak?
Here are the most popular other names for santa fe steak in the United States:
- Top Round Cap Steak,
- Top (Inside) Round Cap Steak.
Where Does a Santa Fe Steak Come From on a Cow?
Santa fe steak comes from the round primal, specifically the top (inside) round sub-primal. Butchers trim the steak from the top (inside) round cap, a thin muscle that sits on the top of the top round.
What Does Santa Fe Steak Taste Like?
Santa Fe steak has a decent beefy flavor, similar to other top-round cuts. Since it lacks marbling, it doesn’t have the rich or slightly sweet notes of more marbled steaks. However, it’s an excellent cut for marinating. A good liquid marinade adds extra flavor and helps make the meat more tender.
What Are the Best Methods for Cooking Santa Fe Steak?
Here are the best cooking methods for santa fe steak:
- Grilling: Grilling is one of the best ways to cook santa fe steak. Since it’s a thin cut, it needs very high heat. A grill gives you that direct, intense heat, which helps you get better sear while keeping the inside rare to medium-rare. This method works especially well for wet-marinated steaks because the open flame burns off excess moisture, creating a better crust. Grilling is the way to go if you’re working with a liquid-marinated santa fe steak.
- Pan Searing Only: Pan searing works best for dry-marinated santa fe steak because it gives you a decent crust while keeping the inside rare to medium rare. If the steak is wet-marinated, it won’t sear as great, but you can still cook it this way if you don’t mind losing the crust. Remember, a dry surface is the key to a good crust, especially on a thin steak like Santa Fe. Pan searing is quick and easy, but the results depend greatly on the steak’s thickness and whether it’s dry or wet-marinated.
Santa fe steak is a great cut for marinating, much like a skirt or flank steak. Marinate the steak to make it tender and boost its flavor, then cook it over high heat – preferably on a grill. This method creates a nice crust while keeping the inside rare to medium rare. Don’t forget to slice it against the grain to shorten the muscle fibers and make it more tender.
