STEAK RANCHERO
Many Tex-Mex restaurants offer a dish similar to this Steak Ranchero. Some slice the meat into strips or cut it into cubes, and some serve it like in this recipe, with the steak whole and covered with the sauce. I'm sure you've seen this dish before when eating out at Mexican places.
Provided by Mely Martínez
Categories Beef Main Course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 8 oz, Calories 649 kcal, Carbohydrate 10 g, Protein 47 g, Fat 46 g, SaturatedFat 25 g, Cholesterol 138 mg, Sodium 128 mg, Fiber 2 g, Sugar 5 g
STEAK RANCHERO
Steak ranchero is perfect for a quick and easy weeknight meal. You can make this dish with fresh or canned tomatoes, so it's versatile and convenient. You can also adjust the spices to make it as hot as you like. Serve this delicious Mexican-inspired dish over rice or tortillas for a hearty and satisfying meal.
Provided by Dahn Boquist
Categories Main Dish
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 587 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
STEAK RANCHERO WITH SOUR CREAM
Steak sauce, salsa and lime juice make a great marinade for this steak ranchero dish. Top with warm salsa and sour cream.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended. Pour 1/2 cup over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 4 to 6 min. on each side or until medium doneness (160°F).
- Remove steak from grill; let stand 5 min. Meanwhile, cook remaining salsa mixture and 3 Tbsp. olives in saucepan on medium heat 3 min. or until heated through, stirring occasionally.
- Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat and remaining olives. Drizzle with warm salsa dressing. Garnish with sour cream.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BEEF STEAK RANCHERO
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
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!
RANCHEROS WRAP
Make and share this Rancheros Wrap recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Mix together beans, half the salsa, cilantro, oregano, cumin and chili powder in a small bowl.
- Spread over tortilla, leaving at least a 1" space around the edge.
- Sprinkle with cheese, and set aside.
- Beat eggs lightly in a small bowl; season to taste with salt and pepper.
- Heat oil in small skillet; cook eggs and scramble until they just become firm; add rest of salsa, and jalapeno slices and cook about 30 seconds more; remove from heat.
- Microwave tortilla on microwavable plate on high power just until cheese melts (time may vary).
- Pour eggs on tortilla and roll up, burrito-style; serve immediately.
Nutrition Facts : Calories 644.6, Fat 36.8, SaturatedFat 16.3, Cholesterol 487.9, Sodium 1432, Carbohydrate 41.8, Fiber 9.4, Sugar 4, Protein 37.3
BBQ GRILLED STEAK WRAPS
Fit some grilled steak wraps in your healthy eating plan! These BBQ Grilled Steak Wraps feature onions, peppers, BBQ sauce and melted cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Grill steak 1 min. Add vegetables to grill; cook 8 to 10 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with barbecue sauce for the last 5 min.
- Cut steak and vegetables into thin strips.
- Spoon meat and vegetables onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 490, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 57 g, Fiber 4 g, Sugar 15 g, Protein 33 g
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