Bistec Ranchero

bistec ranchero - featured

Bistec Ranchero is a stew like steak dish that is packed with potatoes and jalapeños, all in a yummy garlic tomato sauce. You can wrap the meat and veggies in a tortilla as a taco where the juices drip out after every bite. Can you just imagine? Okay, I’m just now realizing how explicit that description just sounded. Get your mind out of the gutter and stay with me! Believe when I say it’s going to be delicious! Your hands, arms, and shirt may get dirty when eating this Bistec Ranchero though, I wasn’t joking about the juiciness. Wink wink. 

PREPARE THE PAPAS (ROASTED POTATOES)

Preparation can sometimes be a pain in the butt. Especially if you have to cook 4 recipes before the actual recipe. Most of my recipes don’t require more than a simple marinade prep (aside from our mise-en-place (chopping and slicing)). So don’t hate me, but we will need to do one tiny sub recipe before hand: the papas. The taters. Basic roasted potatoes that will be added to our Bistec Ranchero at the end to wrap it all up. The reason I recommenced using roasted potatoes is it will reduce cooking time and ensure that those suckers are fully cook. No one wants to bite down on a hard, raw potato. You can opt to cook them in the sauté pan before the steak, but it will take some time. Make it easier on yourself and either pan cook them or roast them ahead of time.

Taste Lovely has a great simple potato sub recipe if you want a reference recipe. But you can simply coat medium diced potatoes in olive oil, season with salt and black pepper, and pop into the oven (set to 350F) on a lined sheet pan until knife tender, about TK. Set them aside for later. 

STEPS BY STEP

Aside from the potatoes, this is really a one pan sort of thang. Who said traditional Mexican meals have to be hard, it’s all in taste. Let’s get to it.  

  1. Crush the garlic and combine with the sliced steak. Marinate for at least 1 hour and up to 8 hours. 
bistec ranchero - marinated steak and garlic

2. Heat canola oil in a sauté pan. Saute the onion, bell pepper and sliced jalapeños until all veggies are soft. 

3. Add the steak, garlic and sear on both sides. Don’t worry about cooking the steak all the way, it will continue to cook in the sauce. 

bistec ranchero - steak and garlic
bistec ranchero -searing steak and garlic

4. Add the canned tomatoes, bay leaf and Knorr’s Beef Seasoning. Bring to a boil and cook to marry all the flavors together. 

5. Add in the roasted potatoes (prepped before hand). Simmer to combine once again. Serve!

WHAT TO PAIR THIS WITH?

What will this Bistec Ranchero pair well with? Refried beans, rice, tortillas or for breakfast with eggs anyway! You could even just eat it alone with tortilla chips, nacho style, and call it a day! Any way you do it, it will be yummy. Have I ever let you down? I hope not!  

Personally I could never go wrong with beans and tortillas or with some fried eggs for breakfast. If you enjoy these traditional meals for breakfast or at any point of the day, then you must try my Chilaquiles. I could eat those all day long! And if you’re looking for dinner ideas, you can’t go wrong with Enchiladas Rojas and Enchiladas Verdes. Thank me later. ♥

Now go! Enjoy your Mexican meal. I see you girl (or boy), I see you cooking’. Please share your experiences, tips, tricks, prove me wrong, anything! 

FOLLOW ME ON INSTAGRAM, FACEBOOK, PINTEREST AND TWITTER (WORKING ON MY TWITTER – NO JUDGING) AND SHOW ME YOUR VERSION OF MY BISTEC RANCHERO! YUM! 

Bistec Ranchero

Stewy steak in the form of Bistec Ranchero for breakfast, lunch and dinner. Enjoy with eggs, tortillas, or as is! Yum!
Prep Time30 mins
Cook Time30 mins
Course: Dinner, Entree, Main Course
Cuisine: Hispanic, Mexican
Keyword: bistec, bistec ranchero, spicy, steak, traditional mexican
Servings: 6 people (4 if you are really hungry)
Author: Sharon Guerrero-Perez

Ingredients

  • .6 oz Garlic Cloves (crushed/minced)
  • 1 lb Ribeye (thinly sliced)
  • 2 tbsp Canola Oil
  • 3.5 oz White Onion (julienne)
  • 3.5 oz Red Bell Pepper (julienne)
  • 1 oz Jalapenos (sliced)
  • .3 oz Garlic Cloves (minced)
  • 14.5 oz Hunts Canned Tomatoes (Fire Roasted), diced (with liquid)
  • 2 Bay Leaf
  • 1 tsp Knorr's Beef Bouillon (to taste)
  • 1 lb Roasted Golden Potatoes (sub recipe)

Instructions

  • Crush/mince the garlic in a molcajete or on a cutting board with a meat mallet (whatever works and gets the job done). Combine with the sliced steak in a bowl and set aside to marinate for at least 1 hour and up to 8 hours.
  • Heat the canola oil in a deep saute pan over medium-high heat.
  • Add the onions, red bell pepper, and jalapenos, and saute until all the veggies are soft.
  • Add the steak strips and garlic. Saute the garlic until fragrant (about 30 seconds), and sear the steak on both sides and both sides. Don't worry about cooking it all the way at this point, it will continue cooking in the sauce.
  • Add in the canned tomatoes, bay leaf and Knorr's Beef Bouillon seasoning. Bring to a low boil to marry the flavors. Continue to cook for an additional 5 minutes.
  • Add in the Roasted Potatoes and bring to one last boil to further combine the flavors.

Notes

  • Prep time includes roasting the potatoes for 20 mins
  • If you want to reduce the spiciness - remove seeds from the jalapeños and cut amount by 1/2
  • Be sure to taste the dish at the end multiple times to adjust the seasoning (add more if desired) - I ended up using 1 tsp, but each dish may vary
bistec ranchero - end result

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