Mexican Bistec Ranchero

Here’s a classic Mexican Bistec Ranchero — tender, flavorful steak simmered in a spicy tomato-pepper sauce 🍅🌶️🥩

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Mexican Bistec Ranchero

Ingredients (4 servings)

• 1½ lbs beef steak (flank, sirloin, or round), about ½-inch thick

• 2 tbsp vegetable oil

• 1 tsp salt

• ½ tsp black pepper

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)

• 2 jalapeños or serrano peppers, sliced (adjust to taste)

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ cup beef or chicken broth

• Optional garnish: chopped cilantro and lime wedges

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Instructions

1. Prep the steak

   • Season beef with salt and pepper.

   • Pat dry for better browning.

2. Sear the steak

   • Heat oil in a large skillet over medium-high heat.

   • Sear steak 2–3 minutes per side until browned but not fully cooked.

   • Remove steak and set aside.

3. Make the ranchero sauce

   • In the same skillet, sauté onions until soft.

   • Add garlic and cook 30 seconds.

   • Stir in tomatoes, peppers, cumin, and oregano.

   • Simmer 5–7 minutes until tomatoes break down slightly.

4. Simmer the steak

   • Return steak to skillet.

   • Add broth and simmer 10–15 minutes, spooning sauce over steak occasionally.

   • Steak should be tender and coated in sauce.

5. Serve

   • Slice or serve whole.

   • Garnish with cilantro and lime.

   • Serve with rice, beans, or warm tortillas.

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Tips & Variations

• 🌶️ Adjust peppers for desired heat.

• 🍅 Blend tomatoes for a smoother sauce if preferred.

• 🥩 Marinate steak in lime juice, garlic, and a pinch of chili powder for extra flavor.

• 🧅 Add bell peppers for a slightly sweeter, colorful sauce.

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If you want, I can also give you:

• Quick weeknight skillet version

• Slow-cooker tender version

• Bistec Ranchero with potatoes

Do you want me to make one of those?