Ranchero Steak with Potatoes

Are you looking for a delicious and hearty meal that will impress your family and friends? Look no further! This Ranchero Steak with Potatoes recipe is packed with bold flavors and is perfect for any occasion. Whether you are hosting a dinner party or simply want to treat yourself to a special meal, this dish is sure to satisfy your cravings. In this blog post, we’ll guide you through the step-by-step process of making this mouthwatering dish, answer frequently asked questions, and provide variations including keto and low-carb versions. Let’s dive in!

Ingredients

For the Ranchero Steak:

• 1 1/2 lb skirt steak
• 8 oz can tomato sauce
• 2-3 Serrano peppers
• 3 Roma tomatoes
• 2 bay leaves
• 1 small white onion
• 1 garlic clove
• Salt and pepper to taste
• 5 tablespoons olive oil

For the Potatoes:

• 3 small potatoes
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

Step 1: Prepare the Ingredients

1. Marinate the Steak:
   • Season the skirt steak with salt and pepper on both sides. Set aside.
2. Prepare the Vegetables:
   • Dice the white onion and mince the garlic clove.
   • Chop the Roma tomatoes into small pieces.
   • Slice the Serrano peppers thinly, removing seeds if you prefer less heat.
   • Peel and chop the potatoes into small cubes.

Step 2: Cook the Potatoes

1. Heat the Oil:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Cook the Potatoes:
   • Add the chopped potatoes to the skillet.
   • Season with salt and pepper.
   • Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes.
   • Remove from the skillet and set aside.

Step 3: Cook the Steak

1. Heat the Oil:
   • In the same skillet, heat the remaining 5 tablespoons of olive oil over medium-high heat.
2. Sear the Steak:
   • Add the skirt steak to the skillet and sear for about 3-4 minutes on each side, or until it reaches your desired level of doneness.
   • Remove the steak from the skillet and set aside to rest.

Step 4: Make the Ranchero Sauce

1. Cook the Onions and Garlic:
   • In the same skillet, add the diced onion and minced garlic.
   • Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
2. Add the Tomatoes and Peppers:
   • Add the chopped Roma tomatoes and sliced Serrano peppers to the skillet.
   • Cook until the tomatoes are soft, about 5 minutes.
3. Add the Tomato Sauce and Bay Leaves:
   • Pour in the tomato sauce and add the bay leaves.
   • Stir to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
4. Season the Sauce:
   • Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Combine and Serve

1. Slice the Steak:
   • Thinly slice the rested steak against the grain.
2. Combine:
   • Add the steak slices back into the skillet with the ranchero sauce.
   • Toss to coat the steak with the sauce.
3. Serve:
   • Serve the ranchero steak with the cooked potatoes on the side.
   • Garnish with additional chopped parsley if desired.

Cook Notes and Variations

Cook Notes:

• Steak Doneness: Adjust the cooking time of the steak based on your preferred level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
• Peppers: If you prefer a milder sauce, use fewer Serrano peppers or substitute with milder peppers like jalapeños.
• Resting the Steak: Letting the steak rest after cooking allows the juices to redistribute, resulting in a juicier and more flavorful steak.

Variations:

• Keto Version: For a keto-friendly version, replace the potatoes with cauliflower florets. Roast the cauliflower in the oven with olive oil, salt, and pepper until tender and golden brown.
• Low-Carb Version: Substitute the potatoes with a low-carb vegetable such as zucchini or bell peppers. Sauté them in olive oil with salt and pepper until tender.
• Vegetarian Option: Replace the steak with portobello mushrooms. Marinate and cook the mushrooms in the same way as the steak for a delicious vegetarian alternative.

Frequently Asked Questions (FAQs)

1. Can I use a different cut of steak?

Yes, you can use other cuts of steak such as flank steak or ribeye. Adjust the cooking time based on the thickness of the steak.

2. How can I make the sauce less spicy?

To reduce the spiciness, use fewer Serrano peppers or substitute them with a milder pepper like jalapeño or even bell pepper.

3. Can I make this dish ahead of time?

Yes, you can prepare the ranchero sauce and cook the potatoes ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce and potatoes, and cook the steak fresh for the best flavor.

4. What can I serve with Ranchero Steak and Potatoes?

This dish pairs well with a simple green salad, steamed vegetables, or a side of rice. For a complete meal, consider serving it with warm tortillas and a dollop of sour cream.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Ranchero Steak with Potatoes is a flavorful and satisfying meal that is sure to impress. With its bold flavors and hearty ingredients, it’s perfect for any occasion. Whether you’re following a keto or low-carb diet, there are plenty of variations to suit your needs. Give this recipe a try, and enjoy a delicious and wholesome meal with your loved ones. Happy cooking!