Steak Ranchero, My Way
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.
This mouthwatering meal means home to me; it’s comforting food at the highest level. I think I could eat steak ranchero 3 times a week and wouldn’t get tired of it! Plus, the leftovers (if any) taste better the next day when you eat them with a warm crusty French roll and some refried black beans.
There are two recipes that are very similar but often confused: “Steak Ranchero” and “Steak a la Mexicana”. They are both very similar because they use the same ingredients, but what changes is the process used when cooking them. When making steak “Ranchero”, the ingredients are ground in a molcajete or a blender, and when making steak “a la Mexicana”, the ingredients are simply chopped or diced. Nevertheless, there are many places that confuse the two terms and name something “Ranchero” or “a la Mexicana” incorrectly.
I called this recipe Steak Ranchero My Way because the ingredients for the sauce are neither chopped nor ground, but the end result is just as delicious.
Enjoy!
How to make Steak Ranchero
DIRECTIONS:
- 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. (Please check the ingredients list below)
- 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.
STEAK RANCHERO
Ingredients
- 1 Pound Rib Eye steak* 2 steaks, each 1/3 or ½ – in. thick
- 1 Large garlic clove or 2 small garlic cloves**
- 6 peppercorns
- 2 tablespoons of water
- Salt to taste
- 2 tablespoons of vegetable oil
- ½ large medium white onion sliced
- 2 jalapeño peppers or 4 Serrano peppers sliced
- 4 Large Plum tomatoes cut into slices
- 1/3 cup beer pale lager
Instructions
- 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.
Notes
Nutrition
Provecho!
Mely,
Check my other recipe for Beef Tip Mexican Style
If you like our recipes follow us on Instagram @mexicoinmykitchen
Looks good, it’s different than I make it…but I wanna try this version!
Thank you Mely, so wonderful of you to share your recipes with us all! So grateful, plus I love mexican food and have learned some things on my own, and your recepes are delicious!
Hello Lisa,
I hope you enjoy the dish. Happy cooking and thank you for your kind comment.