Steak Rancheros
Transport your taste buds straight to the heart of Mexico with this bold and flavorful Steak Rancheros recipe, perfect for a hearty family dinner or a crowd-pleasing feast. Featuring tender ribeye steak (or flank steak) seared to perfection and simmered in a vibrant sauce of tomatoes, aromatic garlic, spicy jalapeño, and a hint of zesty lime, this dish is a true celebration of Tex-Mex flavors. The smoky cumin and fresh cilantro lend an earthy warmth, while the customizable serving options—whether wrapped in warm tortillas or spooned over fluffy rice—make it versatile for any occasion. With just 15 minutes of prep and a quick 30-minute cook time, this one-skillet wonder is both weeknight-friendly and irresistibly satisfying. Whether you're craving comfort or spice, Steak Rancheros is your ticket to a delicious culinary escape!
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Recipe Information
Ingredients
- 1 pound ribeye steak (or flank steak)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 white onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped
- 14.5 ounces canned diced tomatoes, with juices
- 0.5 cup chicken or beef broth
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 6 corn or flour tortillas (optional, for serving)
- 2 cups cooked rice (optional, for serving)
Instructions
Season the steak on both sides with salt, pepper, and ground cumin. Let it sit at room temperature while you prepare the remaining ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side, or until it develops a deep golden-brown crust. Remove the steak from the skillet and set it aside to rest.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, minced garlic, and chopped jalapeño. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the canned diced tomatoes (with their juices) and the chicken or beef broth. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Slice the rested steak into thin strips against the grain. Return the steak strips to the skillet and mix them into the sauce. Simmer for another 5 minutes, ensuring the steak is heated through but still tender.
Stir in the chopped cilantro and lime juice, giving the sauce a fresh and zesty finish. Taste and adjust seasoning as needed.
Serve the Steak Rancheros hot, accompanied by warm tortillas or over a bed of rice. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
