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
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In a small bowl, combine Kosher salt, black pepper, cumin, garlic powder, and paprika. Set aside until ready to use.
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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.
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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.
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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.
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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.
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Remove the steaks from the sauce and slice against the grain, if desired. Serve and enjoy!