Ranchero Steak with Potatoes

Savor the Bold Flavors of Ranchero Steak with Potatoes: A Hearty and Flavorful Dish for Any Occasion

Prepare to tantalize your taste buds with the robust and savory flavors of Ranchero Steak with Potatoes! This mouthwatering dish combines tender skirt steak with a rich and zesty tomato sauce, infused with the heat of Serrano peppers and the earthiness of bay leaves. Served alongside perfectly roasted potatoes, this hearty meal is sure to become a favorite at your dinner table. Join us as we embark on a culinary journey to create this delicious and satisfying dish that’s perfect for any occasion.

Ingredients:

• 1 1/2 lb skirt steak
• 8 oz can tomato sauce
• 2-3 Serrano peppers
• 3 Roma tomatoes
• 2 bay leaves
• Small white onion
• 1 garlic clove
• 3 small potatoes
• Salt and pepper
• 5 tablespoons olive oil

Instructions:

1. Begin by preparing the tomato sauce. In a blender or food processor, combine the Roma tomatoes, Serrano peppers (adjust quantity based on desired spice level), onion, and garlic clove. Blend until smooth.
2. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the blended tomato mixture and cook for 5-7 minutes, stirring occasionally.
3. Once the tomato mixture has thickened slightly, add the tomato sauce and bay leaves. Season with salt and pepper to taste. Allow the sauce to simmer over low heat while you prepare the steak and potatoes.
4. Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into small cubes. Place the cubed potatoes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
5. Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy on the outside and tender on the inside.
6. While the potatoes are roasting, season the skirt steak generously with salt and pepper. In a separate skillet, heat the remaining 1 tablespoon of olive oil over high heat.
7. Once the skillet is hot, add the skirt steak and sear for 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing thinly against the grain.
8. To serve, place a portion of sliced steak on each plate and spoon the warm Ranchero sauce over the top. Serve alongside the roasted potatoes and enjoy!

Cook Notes and Variations:

• For added depth of flavor, consider marinating the skirt steak in a mixture of lime juice, garlic, and your favorite Mexican spices for 1-2 hours before cooking.
• If you prefer a milder sauce, remove the seeds and membranes from the Serrano peppers before blending.
• Customize the dish by adding additional vegetables to the tomato sauce, such as bell peppers, carrots, or corn.
• Substitute the skirt steak with flank steak or sirloin steak if desired.

Keto and Low Carb Versions:

• To make a keto-friendly version of Ranchero Steak with Potatoes, omit the potatoes and serve the steak with a side of cauliflower rice or a mixed green salad instead.
• Use a sugar-free tomato sauce or make your own using fresh tomatoes to reduce the carb content of the dish.
• Replace the white potatoes with low-carb alternatives such as radishes, turnips, or cauliflower for a keto-friendly option.

In conclusion, Ranchero Steak with Potatoes is a hearty and satisfying dish that brings together the bold flavors of Mexico with tender skirt steak, zesty tomato sauce, and crispy roasted potatoes. Whether enjoyed as a comforting family dinner or served at a festive gathering with friends, this flavorful meal is sure to impress. So, gather your ingredients, fire up the skillet, and get ready to savor every delicious bite of this irresistible Ranchero delight.

Frequently Asked Questions (FAQs): Q: Can I use a different cut of meat for this recipe? A: Yes, you can use flank steak or sirloin steak in place of skirt steak if preferred. Just adjust the cooking time accordingly based on the thickness of the meat.

Q: How spicy is the Serrano pepper in this dish? A: The spice level of the Serrano pepper can vary, but generally, it is hotter than a jalapeño pepper. If you prefer a milder sauce, you can remove the seeds and membranes from the Serrano peppers before blending.

Q: Can I make the tomato sauce ahead of time? A: Yes, you can prepare the tomato sauce in advance and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat it gently on the stove before serving.

Q: Can I grill the skirt steak instead of pan-searing it? A: Absolutely! Grilling the skirt steak will add a delicious smoky flavor to the dish. Just grill over medium-high heat for 3-4 minutes per side, or until cooked to your desired level of doneness.

Q: Can I freeze leftovers of this dish? A: Yes, you can freeze leftover Ranchero Steak with Potatoes in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.