Bistec Ranchero

5 from 1 vote

Bring bold, authentic flavor to your table with this easy Bistec Ranchero recipe! Made with tender steak, tomatoes, & peppers, it's a quick & hearty Mexican-style dinner perfect for busy weeknights.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 469kcal

Author: Kelly Anthony

Ingredients

5 Roma tomatoes, halved
1 white onion, roughly chopped (added in two additions)
3 jalapeños seeded and diced
2 cloves of garlic, chopped
4 tablespoons avocado or canola oil, divided
1 - 1 ½ pound top sirloin steak, about 1-inch thick
2 teaspoons Kosher salt, divided
1 teaspoon cumin, divided
½ teaspoon black pepper
2 Russet potatoes, peeled and cut into ½-inch chunks
2 poblano peppers, stemmed, seeds removed, and cut into ½-inch thick strips
⅔ cup water

Instructions

Preheat the oven to 400°F and have ready a sheet pan lined with aluminum foil.
Add the tomatoes, half of the chopped white onion, jalapeño, and garlic to the prepared sheet pan. Drizzle with about a tablespoon of oil and toss to coat. Place the tomatoes cut side up and roast for 25 minutes.
While the vegetables roast, prep the steak.
Cut the steak against the grain into ½-inch strips. Place in a medium-sized bowl and drizzle with 1 tablespoon of oil and sprinkle over 1 teaspoon of Kosher salt, ½ teaspoon of cumin, and a ½ teaspoon black pepper. Set aside.
Once the vegetables are roasted, transfer them to a blender and or food processor, along with 1 teaspoon of Kosher salt and a ½ teaspoon of cumin. Remove the feed tube or blender cap, cover with a kitchen towel, and process until smooth. Set aside.
Add 2 tablespoons of oil to a large skillet (with a lid) over medium-high heat. Add the steak and cook for about 2 minutes. Turn slices over and cook 2 minutes more.
Add the potatoes, poblanos, and remaining chopped onion to skillet and cook for about 5 minutes, stirring often.
Next, pour over the ranchero sauce and water over the mixture and stir to coat. Reduce the heat to maintain a gentle simmer and cover. Cook for about 15 minutes more, stirring every 5 minutes or so.
Once the potatoes are fork-tender, remove from the heat and allow to cool slightly. Serve with warm tortillas and enjoy!

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