Ranchero Steak with Potatoes
When time is short and hunger is pressing, having a go-to recipe that delivers on both speed and flavor is a game-changer. Enter Ranchero Steak with Potatoes, a mouthwatering dish that combines tender steak, hearty potatoes, and a zesty tomato-based sauce—all cooked up in under 30 minutes. Created by Ana Frias, this recipe is a lifesaver for busy weeknights or impromptu gatherings with friends and family.
Who Is This Recipe For?
Ranchero Steak with Potatoes is perfect for anyone looking to whip up a satisfying meal without spending hours in the kitchen. Whether you’re a seasoned cook or a beginner in the culinary world, this recipe is straightforward and easy to follow. It’s also ideal for families, as it can easily be scaled up to feed a crowd or customized to suit individual taste preferences.
Why It’s Great
- Quick Preparation: With just a handful of ingredients and simple cooking techniques, this recipe comes together in a flash, making it a go-to option for busy evenings.
- Versatility: While the recipe calls for specific ingredients, there’s plenty of room for customization. Feel free to swap out the type of steak or adjust the level of spiciness to suit your preferences.
- Flavorful Results: Despite its simplicity, Ranchero Steak with Potatoes delivers big on flavor. The combination of savory steak, tender potatoes, and aromatic spices creates a dish that’s sure to impress.
Kitchen Equipment Needed
To prepare Ranchero Steak with Potatoes, you’ll need the following kitchen equipment:
- Large skillet
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Paper towels (for draining excess oil)
Recipe Notes and Tips
- Customize the Heat: Adjust the spiciness of the dish by choosing mild or hot peppers according to your taste preferences. Remove the seeds for a milder flavor.
- Prep Ahead: To save time on busy nights, you can prep the ingredients in advance. Slice the potatoes and onions ahead of time and store them in the refrigerator until ready to use.
- Serve with Sides: Ranchero Steak with Potatoes pairs well with a variety of sides, such as rice, beans, or a simple salad. Serve with warm tortillas for a complete meal.
FAQ
Q: Can I use a different type of steak? A: Yes, feel free to use your preferred type of thin steak for this recipe. Skirt steak or flank steak work well.
Q: How spicy is this dish? A: The level of spiciness can be adjusted to your liking. Use mild peppers for a less spicy version or add extra jalapeños or serrano peppers for more heat.
Q: Can leftovers be stored? A: Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Food and Drink Pairings
- Beverage: Pair Ranchero Steak with Potatoes with a cold Mexican beer or a refreshing agua fresca for a satisfying meal experience.
- Dessert: Follow up your meal with a sweet treat like flan or tres leches cake to round out the flavors of the evening.
Conclusion
In conclusion, Ranchero Steak with Potatoes is a fantastic recipe that delivers on both taste and convenience. Whether you’re cooking for yourself or a crowd, this dish is sure to become a favorite in your repertoire. Try it out for your next dinner and prepare to be amazed by the delicious results!
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Ranchero Steak with Potatoes
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Spatula or Tongs
- Paper Towels
- Measuring spoons
- Lid
Ingredients
- 1 cup vegetable oil
- 2 medium russet potatoes or 3 smaller potatoes thinly sliced
- 1 lb breakfast steak or any other thin steak thinly sliced
- 1 garlic clove chopped
- 1/2 medium white or yellow onion thinly sliced
- 1 Anaheim jalapeño, or serrano pepper (remove seeds for less spiciness)
- 3 Roma tomatoes
- 4 oz tomato sauce
- 1/2 tsp kosher salt or more to taste
- 1/4 tsp ground black pepper or more to taste
- 1 cup water or more if needed while cooking
Instructions
- In a large skillet, add the vegetable oil and heat over medium-high heat.
- Cook the sliced potatoes in the skillet, spreading them out evenly. Cook for about 5 minutes or until they are cooked through and golden brown.
- Remove the cooked potatoes from the skillet and place them on paper towels to drain excess oil. Season with salt and pepper to taste.
- In the same skillet, carefully remove most of the oil, leaving about two tablespoons behind.
- Over medium heat, cook the sliced steak and chopped garlic until the meat is almost fully cooked, about 4 minutes.
- Add the thinly sliced onions and peppers to the skillet and cook until the onions start to soften, approximately 2 minutes. If the mixture starts to dry out, add about 1 cup of water.
- Add the diced tomatoes, tomato sauce, kosher salt, and ground black pepper to the skillet. Cook for an additional 2 minutes.
- Once the tomatoes are soft, add the cooked potatoes back to the skillet and mix well with the other ingredients. Cover the skillet with a lid and simmer on low heat for about 5 minutes to allow the flavors to meld together.
- Taste the dish and adjust the seasoning with additional salt and pepper if needed.
- Serve the Ranchero Steak with Potatoes hot, garnished with fresh cilantro or diced avocado if desired.