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 RANCHEROS
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
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
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!
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
STEAK RANCHERO
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
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
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
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
STEAK AND EGGS RANCHEROS
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
Categories Cheese Egg Breakfast Brunch Steak Lentil Self Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat a skillet over high heat. Sprinkle steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.
RANCHERO GRILLED STEAK WRAPS
Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside., Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.
Nutrition Facts : Calories 655 calories, Fat 40g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 35g protein.
RANCHERO BEEF STEW
Provided by Debra Creed-Broeker
Categories Soup/Stew Beef Olive Pepper Tomato Vegetable Stew Back to School Bon Appétit Missouri
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
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