STEAK RANCHEROS
Great rancheros sauce in which beef cutlets are sauteed. Serve over rice as these are very saucy and the sauce is amazing. Alternatively can serve sauce over grilled steak.
Provided by Vicki in CT
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
- Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
- Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
- Serve over rice. I particularly like Goya's Spanish Rice.
Nutrition Facts : Calories 233.9, Fat 12.2, SaturatedFat 4.4, Cholesterol 69.2, Sodium 249.4, Carbohydrate 4.4, Fiber 1.2, Sugar 2.3, Protein 25.8
BEEF STEAK RANCHERO
My husband asked me to make his steak ranchero style, so naturally I went to Zaar to look up a recipe and to my surprise there was none. Well, I've fixed that! Here is one adapted from Del Monte!
Provided by Sharon123
Categories Steak
Time 18m
Yield 2 cups topping, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
- Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
- Slice meat thin and top with tomato mixture.
- Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!
STEAK RANCHERO
Steak Ranchero is a beefy, Mexican masterpiece, full of flavor and so deserving of a place on your next meal plan!
Provided by Kelly Anthony
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- 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 1/4 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!
Nutrition Facts : Calories 389 kcal, Carbohydrate 13 g, Cholesterol 69 mg, Protein 26 g, Fat 27 g, SaturatedFat 8 g, Sodium 2030 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 17 g, ServingSize 1 serving
STEAK RANCHERO WITH SOUR CREAM
Steak sauce, salsa and lime juice make a great marinade for this steak ranchero dish. Top with warm salsa and sour cream.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended. Pour 1/2 cup over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 4 to 6 min. on each side or until medium doneness (160°F).
- Remove steak from grill; let stand 5 min. Meanwhile, cook remaining salsa mixture and 3 Tbsp. olives in saucepan on medium heat 3 min. or until heated through, stirring occasionally.
- Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat and remaining olives. Drizzle with warm salsa dressing. Garnish with sour cream.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 70 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
RANCHERO GRILLED STEAK WRAPS
Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside., Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.
Nutrition Facts : Calories 655 calories, Fat 40g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 35g protein.
RANCHERO BEEF STEW
Provided by Debra Creed-Broeker
Categories Soup/Stew Beef Olive Pepper Tomato Vegetable Stew Back to School Bon Appétit Missouri
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.
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