Bistec Ranchero
Ranch-Style Steak
Thin-sliced beef seared hard and hot, then pulled and finished briefly in a chunky ranchera sauce of tomato, onion, and chiles so the meat stays tender instead of stewed.
Bistec Ranchero
✦ Antes de Empezar
Before you cook
Why sear the beef and pull it out before it's fully cooked?
Searing the strips hard and removing them early keeps the meat from toughening; they finish cooking for just 3 to 5 minutes once returned to the ranchera sauce at the end, so they stay tender rather than stewed.
Ingredientes· 11View
- 1 1/2 pounds (680 g)Thin beef sirloin, skirt, or round steak, cut into strips
- 1 teaspoonSalt
- 1/2 teaspoonBlack pepper
- 1 tablespoonOil
- 1 mediumWhite onion, sliced
- 2Jalapeño or serrano chiles, sliced
- 4Roma tomatoes, chopped
- 2Garlic cloves, minced
- 1/2 teaspoonMexican oregano
- 1/2 cupBeef broth or water
- 2 mediumPotatoes, parboiled and cubed, optional
Instrucciones
6 pasosSella la carne
Sear the beef
Season the beef with salt and pepper. Heat a wide skillet until very hot and sear the beef in batches, 1 to 2 minutes per side. Remove it before it fully cooks.
Sofríe la cebolla y los chiles
Sauté onion and chiles
Lower the heat to medium. Add the onion and chiles and sauté until the onion softens.
Prepara la salsa ranchera
Make the ranchera sauce
Add the garlic, tomatoes, and oregano. Cook for 8 to 10 minutes, until the tomatoes collapse into a chunky ranchera sauce.
Añade el caldo y las papas
Add broth and potatoes
Add the broth and the optional potatoes and simmer until the potatoes are tender.
Regresa la carne
Return the beef
Return the beef and its accumulated juices. Simmer for only 3 to 5 minutes, until the meat is cooked through but still tender.
Sirve
Serve
Adjust the salt and serve with beans, rice, and tortillas.
