Bisteces Rancheros (Steak Ranchero)

Bisteces Ranchero cooked in a cast iron skillet with a side of corn tortillas.

5 from 1 vote

This recipe of Bisteces Rancheros (Steak Ranchero) is sure to be a family pleaser! Tender pieces of steak surrounded by onions, chiles, tomatoes and slivers of potatoes, all engulfed in a delicious tomato sauce blend. Ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 363kcal

Author: Catherine Arena

Ingredients

1½ pounds skirt steak, sirloin or ribeye can also use breakfast steak or top round cut very thinly
2 potatoes peeled, rinsed and cut into ¼ inch slices
1 onion peeled and sliced
1 poblano or green bell pepper rinsed and sliced
1 jalapeño rinsed and sliced thinly
2 cloves garlic peeled and minced
3 Roma tomatoes rinsed and quartered
½ cup tomato sauce
½ teaspoon oregano
½-1 teaspoon garlic powder
¼ teaspoon cumin
2 tablespoon worcestershire sauce
salt to taste
pepper to taste
1-2 limes for serving
handful fresh cilantro rinsed and coarsely chopped
2 tablespoon vegetable oil plus more for frying potatoes

Instructions

In a large skillet, add oil and heat over medium-high heat. Cook the potatoes until cooked through and golden brown on both sides. Drain the potatoes on a paper-lined plate. Set in a 200-degree oven to keep warm.
Season the steak with salt, pepper, oregano and garlic powder. Add 2 tablespoons of oil to a skillet, heat over medium heat and add the steak.
Quickly sear the steak pieces until cooked to your likely. Once cooked, remove the pieces from the pan and set aside.
Add the peppers, onions and jalapeños. Sprinkle with salt and pepper and stir.
Lower heat to medium. Add the tomato, garlic and stir to combine. Cook for 3 minutes being careful not to burn the garlic.
Add the tomato sauce, Worcestershire sauce, cumin, salt and pepper. Stir to combine. Cook for 12-15 minutes.
If the sauce is drying out too fast, add ½-1 cup of water.
Return the steak to the pan and cook for 5 minutes. Taste for salt and pepper, add more if needed.
Top with the potatoes, chopped cilantro and lime wedges to serve.

Notes

Recipe Notes:

Do not overcrowd the skillet when searing the steak or it will get tough and become chewy. Cook in sear in multiple batches if needed.

If you would like this dish to be spicier, use serrano peppers instead of jalapeños.

Serving Ideas:

Serve with a side of warm corn or flour tortillas and avocado slices.

For a full meal, serve with rice and refried beans.

Nutrition