Steak Ranchero is a beefy, Mexican masterpiece of flavors, well-deserving of a slot on your upcoming dinnertime lineup. The whole shebang takes place in one skillet and comes together in just 30 minutes start-to-finish.
Picture this: A bold and delicious ranchero sauce, full of smoky; savory flavors. Now add in a juicy, cooked-to-perfection steak and your favorite Tex-Mex sides and...voila! Your new favorite dinner awaits.
Looking for more awesome Mexican recipes to try? Bookmark our Steak Quesadillas in your internet browser for next time!
HOW TO MAKE STEAK RANCHERO
In order to whip up a perfect rendition of Steak Ranchero, the first thing you'll need to do is knock out your spice mix.
The spices used for steak ranchero are kosher salt, black pepper, cumin, garlic powder, and paprika. Add all of these spices to a small bowl and stir to combine.
Although ribeye steaks are traditionally used for Steak Ranchero, you can get away with using about any cut you'd like for this recipe.
Love a good steak? Try our Steak and Eggs for your next weekend breakfast!
However, when choosing your steaks, note that cuts like ribeyes and New York strips will have better marbling than sirloin and will therefore stay juicier and more tender.
Once your steaks are picked out, it's time to prep them for searing! Pat them dry with a paper towel to remove the excess moisture and drizzle all over with oil. Then, sprinkle half of your seasoning mix over the steaks and rub all over both sides until evenly coated.
Next, have ready a large skillet equipped with 2 tablespoons of oil over medium-high heat. Let your pan get good and hot, and then add your steaks. Allow the steaks to sit in the pan without moving or jostling for three minutes.
Then, turn the steaks and cook for about two minutes more on the other side. Be patient! Steak plays an important role in Steak Ranchero.
Try our super tender coulotte steak next!
Transfer the seared steaks to a plate, and it's time to kick off that quick fix Ranchero sauce! Add the onion and jalapeno into the pan, and stir the vegetables around, coating them in the oil and leftover juices and browned bits.
To finish off your Steak Ranchero sauce, you'll simply add in diced tomatoes, tomato sauce, a quarter cup of water, and the remaining half of the seasoning mix. Stir everything until well combined and reduce the heat as necessary to maintain a gentle simmer.
Nestle the steaks into the sauce and allow to simmer for 10 to 12 minutes, turning the steaks halfway through.
Love a good ranchero sauce? So do we! Try our Huevos Rancheros next!
HOW TO SERVE STEAK RANCHERO
You can serve Steak Ranchero whole with a side of refried beans and rice or sliced with accompaniments like flour or corn tortillas, guacamole, and a sprinkle of Monterey jack cheese.
6 MORE TEX-MEX RECIPES YOU’LL LOVE
- Mexican Shredded Beef
- Shredded Beef Tacos
- Brisket Tacos Recipes
- Carne Asada Tacos
- Fajita Nachos
- Steak Fajitas
Steak Ranchero is a beefy, Mexican masterpiece, full of flavor and so deserving of a place on your next meal plan!
- 2 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 pound ribeye, strip, or sirloin steak
- 3 tablespoons avocado or canola oil, separated
- ½ white onion, cut into ¼" slices
- 4 jalapenos, stems and seeds removed, sliced lengthwise
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
In a small bowl, combine Kosher salt, black pepper, cumin, garlic powder, and paprika. Set aside until ready to use.
On a work surface, pat away the excess moisture from the steak using a paper towel. Drizzle the steak with 1 tablespoon of oil and sprinkle with half of the seasoning mixture. Set the remaining seasoning aside. Rub the oil and seasoning all over to the steak until coated.
Add 2 tablespoons of oil to a large frying pan over medium-high heat and allow to come to temperature. Sear for 3 without jostling or moving, turn and sear 2 minutes more. Transfer the steak to a plate and set it aside.
Add the sliced onions and jalapenos to the pan and stir. Cook for 4-5 minutes, stirring often until softened. Stir in the diced tomatoes (as well the juices), tomato sauce, a ¼ cup of water, and the remaining seasoning mix.
Nestle the steaks back in the pan and reduce the heat as necessary to maintain a gentle simmer. Simmer for 10-12 minutes, turning the steaks halfway through.
Remove the steaks from the sauce and slice against the grain, if desired. Serve and enjoy!