Beef Steak Ranchero Recipes

STEAK RANCHEROS

Steak Rancheros image

Great rancheros sauce in which beef cutlets are sauteed. Serve over rice as these are very saucy and the sauce is amazing. Alternatively can serve sauce over grilled steak.

Provided by Vicki in CT

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces chopped tomatoes (canned)
1/2 cup chicken broth
1/4 onion
2 serrano peppers, stem removed
2 jalapenos, stem removed (use less if you don't like things too spicy)
1/4 cup fresh cilantro
2 garlic cloves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon chipotle hot sauce
salt and pepper
1 teaspoon vegetable oil
4 (1/4 lb) cube steak

Steps:

Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
Serve over rice. I particularly like Goya's Spanish Rice.

Nutrition Facts : Calories 233.9, Fat 12.2, SaturatedFat 4.4, Cholesterol 69.2, Sodium 249.4, Carbohydrate 4.4, Fiber 1.2, Sugar 2.3, Protein 25.8

STEAK RANCHERO

Steak Ranchero image

Steak Ranchero is a beefy, Mexican masterpiece, full of flavor and so deserving of a place on your next meal plan!

Provided by Kelly Anthony

Categories Dinner

Time 30m

Number Of Ingredients 11

Ingredients

2 1/2 teaspoons Kosher salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 pound ribeye, strip, or sirloin steak
3 tablespoons avocado or canola oil, separated
1/2 white onion, cut into 1/4" slices
4 jalapenos, stems and seeds removed, sliced lengthwise
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce

Steps:

In a small bowl, combine Kosher salt, black pepper, cumin, garlic powder, and paprika. Set aside until ready to use.
On a work surface, pat away the excess moisture from the steak using a paper towel. Drizzle the steak with 1 tablespoon of oil and sprinkle with half of the seasoning mixture. Set the remaining seasoning aside. Rub the oil and seasoning all over to the steak until coated.
Add 2 tablespoons of oil to a large frying pan over medium-high heat and allow to come to temperature. Sear for 3 without jostling or moving, turn and sear 2 minutes more. Transfer the steak to a plate and set it aside.
Add the sliced onions and jalapenos to the pan and stir. Cook for 4-5 minutes, stirring often until softened. Stir in the diced tomatoes (as well the juices), tomato sauce, a 1/4 cup of water, and the remaining seasoning mix.
Nestle the steaks back in the pan and reduce the heat as necessary to maintain a gentle simmer. Simmer for 10-12 minutes, turning the steaks halfway through.
Remove the steaks from the sauce and slice against the grain, if desired. Serve and enjoy!

Nutrition Facts : Calories 389 kcal, Carbohydrate 13 g, Cholesterol 69 mg, Protein 26 g, Fat 27 g, SaturatedFat 8 g, Sodium 2030 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 17 g, ServingSize 1 serving

BEEF STEAK RANCHERO

Beef Steak Ranchero image

My husband asked me to make his steak ranchero style, so naturally I went to Zaar to look up a recipe and to my surprise there was none. Well, I've fixed that! Here is one adapted from Del Monte!

Provided by Sharon123

Categories Steak

Time 18m

Yield 2 cups topping, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can diced tomatoes, drained (or use 1 1/2 cups fresh if desired)
1 garlic clove, crushed
2 -3 tablespoons fresh lime juice
1/2 teaspoon ground cumin (optional)
1 cup cooked kidney bean (or beans of choice)
1/3 cup sliced green onion
1 teaspoon jalapeno pepper, chopped (optional)
2 tablespoons chopped cilantro (optional)
2 tablespoons chopped parsley (optional)
1 lb beef steak
2 cups hot cooked rice

Steps:

Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
Slice meat thin and top with tomato mixture.
Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!

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