Steak Rancheros Recipes

STEAK RANCHERO

Steps:

• Grind the garlic and peppercorns in your molcajete until you have a fine paste. Add the 2 tablespoons of water and stir. Rub this paste all over the steaks and season with salt.
• Heat the oil in a large skillet (make sure the skillet is big enough for the two steaks). Once it is hot, add the steaks and cook for about 3 minutes per side.
• Add the onion and peppers to the skillet and cook for 3 more minutes, until the sliced onion starts looking transparent. Stir to make sure everything is cooking evenly.
• Now, place all the tomato slices on top of the meat, as shown in the picture. Cover the skillet and let it cook for about 5 minutes. After this time, the tomatoes will start releasing their juices. Pour in the beer, season with salt, and keep cooking for 5 more minutes, stirring from time to time. Serve with fried beans, rice, and warm corn tortillas.

BEEF STEAK RANCHERO

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!

STEAK RANCHEROS

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.

STEAK RANCHERO

Steps:

• Slice the flank steak into thin strips across the grain.
• Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
• Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
• Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don't need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe.
• Don't clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
• Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant.
• Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
• Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 15 to 25 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
• Remove the lid and simmer for 5 minutes to reduce the sauce.
• Serve with rice or roasted potatoes.