Steak Ranchero is a beefy, Mexican masterpiece, full of flavor and so deserving of a place on your next meal plan!
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!
The Anthony Kitchen