4.9 from 22 votes

Bistec Ranchero Recipe

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Bistec ranchero recipe

For a Mexican dinner with a difference, try this flavorful Bistec Ranchero Recipe – pan-fried steak smothered in a savory sauce! This incredibly easy-to-make recipe will have you coming back for more. It is usually served with beans, rice, warm tortillas, and other tasty sides. Without doubt, this is a dish that encapsulates the essence of the ranchero flavors in every bite. So, if you’re looking for a meal to enjoy, look no further and experience this Mexican bistec ranchero recipe delight.

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Bistec Ranchero Recipe

4.9 from 22 votes
Recipe by Villa Cocina Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

508.42

kcal
Total time

40

minutes

This bistec ranchero is made with ingredients that represent what Mexico is all about, flavor and color. The result is a hearty and satisfying plate that combines the tenderness of the beef with the bold flavors of the sauce, making it a popular choice for meat lovers.

Ingredients

  • Salsa Ranchera 
  • 2 TBSP oil

  • 2 ea guajillo chiles, deseeded and cleaned

  • 1/4 ea white onion, roughly diced 

  • 2 ea garlic cloves, smashed  

  • 1/2 tsp cumin seeds

  • 1/2 tsp dry Mexican oregano

  • 1 TBSP tomato paste

  • 1 lb tomatoes, roughly diced 

  • 2 cup beef stock, low sodium or water

  • Potatoes 
  • 2 TBSP oil 

  • 10 oz potatoes, small diced 

  • Salt to taste

  • Ground black pepper to taste

  • Bistec ranchero  
  • 1.5 lbs flank steak  

  • Salt to taste

  • Ground black pepper to taste

  • 3 TBSP oil 

  • 4 ea garlic cloves, finely minced  

  • 1/2 ea white onion, sliced  

  • 6 oz tomato, sliced 

  • 2 ea jalapeños, deseeded and sliced 

  • Salt at the end – to taste 

Directions

  • Salsa ranchera: place a medium pan over medium heat and pour in the oil. Once hot, toast the dry guajillos until fragrant. Move continuously to prevent them from burning. After one minute they should be ready, remove from the heat. Now, sauté the onion and garlic until the onions have slightly softened. Toast the cumin and oregano until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute. Add the tomatoes, cook until soft and juices have released, 3 – 4 minutes. Add the guajillos and stock. Bring to a gentle simmer and turn off the heat. Cover and let the peppers hydrate.
  • Potatoes : Place a large pan over medium heat. Pour in the oil and once hot, toss in the potatoes. Soon after, season with salt and pepper. Stir as needed and cook until they brown. Turn off the heat, set aside until needed. 
  • Back to the blender: process all of the ingredients in a blender until completely smooth. Set aside momentarily. 
  • Prep the steak: Pat the steak dry with paper towels. Then, cut it in half lengthwise (along the grain.) Take each pieces and thinly slice across the grain for tender pieces. Transfer into a container. Season with salt and black pepper. Massage it in, to make sure the seasoning is well distributed. 
  • Bistec ranchero: Heat the oil in a large pan and over medium-high heat. Then, spread the meat to make sure it covers as much surface area as possible. When the underside has browned, stir to combine. Let the juices evaporate and wait for the sizzle. Stir as the meat sears and browns, 1-2 minutes. Lower the heat to medium. Stir in the onion and jalapeño until slightly softened. Mix in the garlic and cook for a minute. Now, cook the tomatoes until slightly soft. Next, pour in the ranchero sauce and add the potatoes. Mix everything to combine and bring to a gentle simmer. Lower the heat to medium-low, cover and cook until potatoes are tender but not mushy, about 5-10 minutes. Stir in salt to taste and enjoy with a good portion of Mexican white rice, beans, and a side of corn tortillas.

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8 Comments

  1. So delicious! We will definitely be making this again. The ranchera sauce is so flavorful and easy to make.

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