Beef Steak Ranchero (or Bistec Ranchero) is a popular Mexican dish featuring tender beef steaks cooked in a flavorful, spicy tomato sauce with a mix of traditional seasonings. It’s often served with rice, beans, tortillas, or even over a bed of sautéed vegetables. The sauce is the star of this dish, with fresh ingredients like tomatoes, onions, and chiles, creating a rich and savory experience.
Here’s a simple recipe to make Beef Steak Ranchero:
Beef Steak Ranchero (Bistec Ranchero)
Ingredients:
- 4 boneless beef steaks (flank steak, sirloin, or skirt steak are ideal)
- 2 tablespoons vegetable oil (for searing)
- Salt and pepper, to taste
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 2 fresh jalapeños or serrano chiles, sliced (adjust based on desired heat)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon (optional for depth of flavor)
- 1/2 cup beef broth or water
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions:
1. Prepare the Beef Steaks:
- Season both sides of the beef steaks generously with salt and pepper.
- Heat a tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat.
- Once the oil is hot, add the steaks and sear them for about 3-4 minutes per side until they’re nicely browned. Remove the steaks from the skillet and set them aside. They don’t need to be fully cooked at this point, as they will finish cooking in the sauce.
2. Make the Ranchero Sauce:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and sauté for about 2-3 minutes until softened.
- Add the minced garlic and cook for another 1 minute, stirring frequently.
- Stir in the chopped tomatoes, sliced jalapeños, cumin, oregano, and cinnamon (if using). Cook for 5-7 minutes, allowing the tomatoes to break down and release their juices.
- Add the tomato paste and beef broth (or water), and stir everything together to create a thick, flavorful sauce.
- Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
3. Cook the Steaks in the Sauce:
- Once the sauce is ready, return the steaks to the skillet, nestling them into the sauce. Spoon some of the sauce over the steaks.
- Cover the skillet, reduce the heat to medium-low, and let the steaks simmer in the sauce for 10-12 minutes, or until they are cooked to your desired level of doneness.
- If the sauce reduces too much, you can add a bit more broth or water to maintain a nice consistency.
4. Finish and Serve:
- Once the steaks are cooked, remove the skillet from the heat.
- Garnish the Bistec Ranchero with fresh cilantro and serve with lime wedges on the side.
Serving Suggestions:
- Rice: Serve the Beef Steak Ranchero with Mexican rice or cilantro-lime rice.
- Tortillas: Warm tortillas are a great accompaniment, allowing you to scoop up the sauce and enjoy the beef.
- Beans: Black beans or refried beans make a great side dish.
- Sautéed vegetables: Serve with sautéed peppers, onions, or roasted vegetables for added texture and flavor.
Tips:
- Meat options: If you prefer, you can use skirt steak, ribeye, or any other cut of beef you like. Just make sure the steak is tender or cook it a bit longer if using tougher cuts.
- Adjust the heat: If you like more heat, add more jalapeños or other types of chiles like chipotle or poblano. For a milder version, reduce the amount of peppers.
- Serve with cheese: You can top the steak with crumbled queso fresco or cotija cheese for an extra touch of flavor.
This Beef Steak Ranchero is a delicious, hearty dish with rich flavors and a bit of spice. It’s perfect for family dinners or serving guests who love bold, comforting Mexican flavors! Enjoy!