Enjoy a hearty Mexican dish filled with beef, potatoes, vegetables, and as much spice as you can handle.
When it comes to Mexican food, we often think of tacos, burritos, or quesadillas. But in the case of bistec ranchero, Mexican food looks and tastes a little different—in a good way. Bistec ranchero literally means “ranch-style steak,” as the dish got its origins on Mexican ranches. The idea was to make something rich and flavorful using whatever ingredients were available. Different parts of Mexico—or even individual families—may have their own customized recipe for making bistec ranchero. After all, this is a recipe that can be altered in a few ways to suit your personal tastes. Nevertheless, it’s a rich and tasty dish if you’re craving Mexican food that’s not the typical fare.
One thing I like about bistec ranchero is that everything is cooked in one skillet. This leads to the ingredients melding with one another, creating a stronger and richer taste. I also like that the dish combines beef, potatoes, and veggies, covering several key areas of the nutritional spectrum. The thin strips of beef, in particular, come out tender, practically melting in your mouth. The tomato sauce adds a hint of tangy goodness, making every bite explode with taste.
Speaking of tomato sauce, if you’d rather not use a store-bought jar, feel free to use this homemade Tomato Sauce Recipe. Another option is to make Instant Pot Tomato Sauce. Obviously, making either will give you a little more prep work for this dish. But the taste of homemade tomato sauce can definitely enhance the flavor of bistec ranchero.
Is This Bistec Ranchero Healthy?
With a wide variety of ingredients, bistec ranchero can be part of a balanced diet. The potatoes, tomatoes, and other vegetables in the dish contain several vitamins and nutrients. Meanwhile, the beef is a good source of protein and iron. Of course, there are some potential health concerns with this dish. Depending on what type of steak you use, there could be a high amount of saturated fat in bistec ranchero, so stick with the suggested beef sirloin or flank steak, which are relatively lean. The sodium level in this recipe is also a potential concern. If you are trying to limit your sodium intake, either use a low-sodium tomato sauce or make it yourself. You can also decide how much salt you want to use, or omit it altogether.
“Beefing Up” Bistec Ranchero
One of the great things about this recipe is its simplicity. Of course, there’s nothing stopping you from “beefing it up” just a little! For example, you could add additional vegetables to bulk up the dish and even boost its nutritional profile. Great choices include mushrooms, bell peppers, and broccoli florets. You could also play with the spicing, adding a touch of smoked paprika or a teaspoon of chipotle paste for subtle warmth. Have a lime on hand? Finish the dish with a fresh squeeze for a little extra zing. For extra heat, you can use serrano peppers instead of jalapeños.
FAQs & tips
How Do I Store Leftovers?
Allow any leftover bistec ranchero to cool before storing it in an airtight container. In the fridge, the leftovers should stay good for 3-4 days while freezing can keep them good for up to 3 months.
Can I Prep This Ahead?
Since the leftovers of bistec ranchero stay good for a few days, you can make the dish ahead of time and reheat it when you’re ready to serve. You can also cook the beef and potatoes ahead of time, store them separately, then combine them with the remaining ingredients just before serving.
How To Get The Tenderest Meat
When slicing the beef, it’s best to cut thin slices and go against the grain to produce tender pieces of meat.
Serving Suggestions
Some combination of rice and beans is the most traditional side dish for bistec ranchero. Specifically, I suggest making Mexican Rice or a simple dish of Refried Beans. If you want both rice and beans, consider making Spanish Rice And Beans or Puerto Rican Rice And Beans for a zesty fiesta of plant-based flavors. Another fun way to eat bistec ranchero is to use it as a filling inside flour tortillas, essentially turning it into a taco or burrito. If you do this, consider making homemade Gluten-Free Tortillas or Keto Tortillas to keep those carbs in check. Finally, a side salad can also go well with bistec ranchero. However, rather than a typical green salad, opt for a Southwest Quinoa Salad or Fresh Corn and Mango Salad to keep your meal on theme.
Ingredients
- 2 tablespoons olive oil divided
- 2 medium russet potatoes peeled and diced
- 1 pound thinly sliced beef sirloin or flank steak
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 jalapeño peppers sliced (remove seeds for less heat)
- 2 Roma tomatoes chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- Salt and pepper to taste
- 2/3 cup tomato sauce
- Fresh cilantro chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook until golden brown and tender, about 10-15 minutes. Remove and set aside.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced beef and cook until browned, about 5 minutes.
- Add onion, garlic, and jalapeño to the skillet. Cook until translucent, about 4-6 minutes.
- Stir in the chopped tomatoes, ground cumin, dried oregano, salt, and pepper. Cook for another 5 minutes, until the tomatoes soften.
- Return cooked potatoes to the skillet, add tomato sauce, and stir. Cook for 5 minutes to heat the sauce and blend flavors.
- Taste and adjust seasoning if necessary. Sprinkle fresh cilantro on top. Serve warm with your choice of sides.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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