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$10 for $20 Worth of Southwestern Steakhouse Food at Santa Fe Cattle Co

Santa Fe Cattle Co
4.7

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Old family recipes guide cooks as they sear sirloin and rib-eye steaks, grill tilapia and salmon, and assemble burritos and quesadillas

Ordering steak at a restaurant sends a strong message to people–you have a healthy appetite, strong teeth, and are suffering from a potentially dangerous iron deficiency. Say it with steak with this Groupon.

$10 for $20 Worth of Southwestern Steakhouse Food

Diners can sample the buffalo-chicken quesadilla ($8.99), an 18-ounce T-bone steak ($19.99), and a fried-catfish dinner ($11.99). See the full menu.

Santa Fe Cattle Co

Families share everything—genes, homes, and even recipes. The owners of Santa Fe Cattle Co are no exception. In fact, most of the eatery’s dishes flow from old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual southwestern and regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and even shrimp and catfish complement housemade sides of mashed potatoes or Santa Fe taters, served alongside a complimentary bucket of peanuts, which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.

Need To Know Info

Promotional value expires Dec 21, 2014. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Valid only at listed location. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Santa Fe Cattle Co

The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.

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