Bistec Ranchero Recipe
For a Mexican dinner with a twist, try this Bistec Ranchero—pan-seared steak smothered in a savory, flavorful sauce!
Ingredients
Salsa Ranchera
- 2 tbsp oil
- 2 guajillo chiles, seeded, deveined, and stemmed
- 1/4 white onion, roughly diced
- 2 garlic cloves, smashed
- 1/2 tsp cumin seeds
- 1/2 tsp dried 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
- To taste salt
- To taste ground black pepper
Bistec Ranchero
- 1.5 lbs flank steak
- To liking salt
- To liking ground black pepper
- 3 tbsp oil
- 1/2 white onion, sliced
- 2 jalapeños, seeded and sliced
- 4 garlic cloves, finely minced
- 6 oz tomatoes, sliced
- To taste salt, (at the end)
Instructions
Salsa Ranchera
- Place a medium pan over medium heat and add the oil. Once hot, toast the dried guajillos, stirring continuously to avoid burning, until fragrant, about 1 minute, then remove from heat.
- Sauté the onion and garlic in the same pan until the onions are slightly softened. Toast the cumin and oregano for about 1 minute until fragrant, then stir in the tomato paste and cook for another minute. Add the tomatoes and cook until softened and the juices are released, about 3–4 minutes.
- Finally, add the guajillos and stock, bring to a gentle simmer, then turn off the heat and cover to allow the peppers to hydrate.
Potatoes
- Place a large pan over medium heat and add the oil. Once hot, add the potatoes and season with salt and pepper. Stir occasionally and cook until browned. Turn off the heat and set aside until needed.
Blend the Sauce
- Transfer all hydrated ingredients and stock to a blender and process until completely smooth. Set aside.
Prep the Steak
- Pat the steak dry with paper towels. Cut it in half lengthwise along the grain, then slice each piece thinly across the grain for tender strips.
- Transfer to a container and season with salt and black pepper, massaging the seasoning in to distribute evenly.
Cook Bistec Ranchero
- Heat the oil in a large pan over medium-high heat. Spread the steak evenly in the pan and sear until the underside browns, then stir.
- Allow the juices to evaporate and the steak to sizzle. Stir occasionally as the meat continues browning for 1–2 minutes. Lower the heat to medium and add the onion and jalapeño, cooking until slightly softened. Stir in the garlic and cook for 1 minute. Add the tomatoes and cook until they are slightly soft.
- Pour in the ranchero sauce and add the browned potatoes, mixing well. Bring to a gentle simmer, then lower the heat to medium-low, cover, and cook until the potatoes are tender but not mushy, about 5–10 minutes. Taste and adjust with additional salt if needed.
- Serve hot with Mexican white rice, beans, a salad and corn tortillas.
Nutrition
Serving: 1ServingCalories: 575kcalCarbohydrates: 26gProtein: 43gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 102mgSodium: 500mgPotassium: 1613mgFiber: 5gSugar: 8gVitamin A: 1961IUVitamin C: 40mgCalcium: 93mgIron: 5mg
Nutrition information is automatically calculated and intended as an approximation only.