Bistec Ranchero
Bistec Ranchero
Ingredients
For the Ranchero Sauce
- 2 tablespoons vegetable oil, divided, plus more as needed
- 2 guajillo peppers, dried
- 1/2 yellow onion, cut into large pieces
- 4 garlic cloves, peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin seeds
- 1 tablespoon tomato paste
- 2 roma tomatoes, chopped
- 2 cups beef stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Potatoes
- 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Assembly
- 1 1/2 pounds thinly cut steak, such as sirloin or round steak, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 jalapeño, sliced (seeds removed for less heat, if desired)
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 roma tomatoes, sliced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the guajillo peppers and lightly toast them for 30 seconds to 1 minute per side, being careful not to burn them. Remove the peppers from the pan and set aside.
⏱️ 2 min
- 2
In the same saucepan, add the cut onion and peeled garlic cloves. Sauté over medium heat, stirring occasionally, until they begin to caramelize and soften, about 5-7 minutes.
⏱️ 7 min
- 3
Add the dried oregano and cumin seeds to the pan with the onions and garlic. Toast for 30 seconds until fragrant.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Add the chopped roma tomatoes to the pan and cook until they soften and release their juices, about 3-5 minutes.
⏱️ 4 min
- 6
Return the toasted guajillo peppers to the saucepan. Pour in the 2 cups of beef stock. Bring the mixture to a gentle simmer. Cover the pan, remove from heat, and allow it to cool down for at least 15 minutes. This allows the peppers to rehydrate and softens the vegetables.
⏱️ 17 min
- 7
While the sauce base cools, prepare the potatoes. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the diced potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until they are golden brown and tender, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
⏱️ 12 min
- 8
Season the thinly cut steak pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min
- 9
Add 1 tablespoon of vegetable oil to the same large skillet used for the potatoes (or add more if needed) and heat over medium-high heat. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding. Brown the steak well on all sides, about 2-3 minutes per side. A good sear is crucial for flavor.
⏱️ 8 min
- 10
Once the steak is browned, add the sliced jalapeño, sliced onion, and minced garlic to the skillet. Sauté with the steak for 3-5 minutes until the onions soften and become translucent.
⏱️ 4 min
- 11
Add the sliced roma tomatoes to the skillet and cook for 2-3 minutes, stirring gently, until their juices are released.
⏱️ 3 min
- 12
Transfer the cooled tomato mixture (from Step 6) to a blender. Blend until completely smooth. If the sauce is too thick, add a splash of beef stock or water to reach desired consistency.
⏱️ 3 min
- 13
Pour the blended sauce over the steak and vegetables in the skillet. Add the sautéed potatoes back into the skillet. Stir gently to combine.
⏱️ 2 min
- 14
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are fully cooked through and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 20 min
- 15
Taste and adjust salt and pepper as needed. Serve hot, traditionally with rice and beans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bistec Ranchero
For the Ranchero Sauce
- 2 tablespoons vegetable oil, divided, plus more as needed
- 2 guajillo peppers, dried
- 1/2 yellow onion, cut into large pieces
- 4 garlic cloves, peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin seeds
- 1 tablespoon tomato paste
- 2 roma tomatoes, chopped
- 2 cups beef stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Potatoes
- 1 1/2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Assembly
- 1 1/2 pounds thinly cut steak, such as sirloin or round steak, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 jalapeño, sliced (seeds removed for less heat, if desired)
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 roma tomatoes, sliced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the guajillo peppers and lightly toast them for 30 seconds to 1 minute per side, being careful not to burn them. Remove the peppers from the pan and set aside.
⏱️ 2 min - 2
In the same saucepan, add the cut onion and peeled garlic cloves. Sauté over medium heat, stirring occasionally, until they begin to caramelize and soften, about 5-7 minutes.
⏱️ 7 min - 3
Add the dried oregano and cumin seeds to the pan with the onions and garlic. Toast for 30 seconds until fragrant.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Add the chopped roma tomatoes to the pan and cook until they soften and release their juices, about 3-5 minutes.
⏱️ 4 min - 6
Return the toasted guajillo peppers to the saucepan. Pour in the 2 cups of beef stock. Bring the mixture to a gentle simmer. Cover the pan, remove from heat, and allow it to cool down for at least 15 minutes. This allows the peppers to rehydrate and softens the vegetables.
⏱️ 17 min - 7
While the sauce base cools, prepare the potatoes. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the diced potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until they are golden brown and tender, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
⏱️ 12 min - 8
Season the thinly cut steak pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 2 min - 9
Add 1 tablespoon of vegetable oil to the same large skillet used for the potatoes (or add more if needed) and heat over medium-high heat. Add the seasoned steak in a single layer, working in batches if necessary to avoid overcrowding. Brown the steak well on all sides, about 2-3 minutes per side. A good sear is crucial for flavor.
⏱️ 8 min - 10
Once the steak is browned, add the sliced jalapeño, sliced onion, and minced garlic to the skillet. Sauté with the steak for 3-5 minutes until the onions soften and become translucent.
⏱️ 4 min - 11
Add the sliced roma tomatoes to the skillet and cook for 2-3 minutes, stirring gently, until their juices are released.
⏱️ 3 min - 12
Transfer the cooled tomato mixture (from Step 6) to a blender. Blend until completely smooth. If the sauce is too thick, add a splash of beef stock or water to reach desired consistency.
⏱️ 3 min - 13
Pour the blended sauce over the steak and vegetables in the skillet. Add the sautéed potatoes back into the skillet. Stir gently to combine.
⏱️ 2 min - 14
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are fully cooked through and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 20 min - 15
Taste and adjust salt and pepper as needed. Serve hot, traditionally with rice and beans.
⏱️ 1 min