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Steak Ranchero Recipe

Name: Mitla Cafes STEAK RANCHERO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 2 tbsp fresh lime juice; 2 tbsp olive oil; 3 pcs garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp olive oil; 1 pc yellow onion, medium, finely chopped; 1 pc jalapeño, seeded and finely chopped (optional for heat); 3 pcs garlic cloves, minced; 4 pcs roma (plum) tomatoes, roughly chopped; 14 oz fire-roasted canned tomatoes, crushed; 1 tbsp tomato paste; 0.5 tsp ground cumin; 1 tsp dried oregano (prefer Mexican oregano if available); 0.5 cup chicken or beef stock; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh cilantro, chopped; 1 tbsp vegetable oil or butter (for skillet); 8 pcs warm corn or flour tortillas; 4 pcs lime wedges; 0.25 cup crumbled queso fresco or cotija; 1 pc sliced avocado; 0.25 cup chopped white onion (optional garnish)

Inspired by Mitla Cafe

Time45m

Serves4

Make Steak Ranchero Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Marinade

1 lb flank steak or skirt steak

2 tbsp Fresh lime juice

2 tbsp olive oil

3 pcs Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Ranchero Sauce

1 tbsp olive oil

1 pc yellow onion, medium, finely chopped

1 pc jalapeño, seeded and finely chopped (optional for heat)

3 pcs Garlic cloves, minced

4 pcs roma (plum) tomatoes, roughly chopped

14 oz fire-roasted canned tomatoes, crushed

1 tbsp tomato paste

1/2 tsp Ground cumin

1 tsp dried oregano (prefer Mexican oregano if available)

1/2 cup chicken or beef stock

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp Fresh cilantro, chopped

To Serve

1 tbsp vegetable oil or butter (for skillet)

8 pcs warm corn or flour tortillas

4 pcs Lime wedges

1/4 cup crumbled queso fresco or cotija

1 pc sliced avocado

1/4 cup chopped white onion (optional garnish)

Method

Steak & Marinade

Marinate the steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine lime juice, 2 tbsp olive oil, minced garlic, cumin, smoked paprika, kosher salt and black pepper. Add the steak and coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours (bring back to room temperature 30 minutes before cooking).

Cook the steak

Heat a heavy skillet or grill over high heat until very hot (cast-iron skillet recommended). Add 1 tablespoon vegetable oil or brush the grill. Sear the steak 3–5 minutes per side for medium-rare (thicker cuts may require more time). Use an instant-read thermometer aiming for 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing across the grain into thin strips.

Ranchero Sauce

Sweat aromatics

While the steak is resting (or before cooking), heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the chopped jalapeño (if using) and minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Add the chopped roma tomatoes, fire-roasted crushed tomatoes and tomato paste to the skillet. Stir to combine. Add cumin, oregano, salt and pepper. Pour in 1/2 cup stock and bring to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the fresh tomatoes break down.

Finish the sauce

Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired. Stir in chopped cilantro. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender (careful with hot liquids) and pulse to desired consistency, then return to the pan and rewarm gently.

Combine steak and sauce

Add the sliced rested steak to the skillet with the ranchero sauce and toss gently to coat and warm the meat for 1–2 minutes. Alternatively, spoon sauce over plated steak slices when serving.

To Serve

Warm tortillas in a dry skillet over medium heat, on a grill, or wrapped in foil in a 350°F (175°C) oven for 5–10 minutes.

Assemble: divide warm tortillas among plates. Place sliced steak topped with ranchero sauce on tortillas or serve steak plated with extra sauce spooned over. Garnish with crumbled queso fresco or cotija, sliced avocado, chopped white onion and lime wedges. Serve immediately.

Leftovers: Refrigerate cooled leftovers in an airtight container up to 3 days. Reheat gently in a skillet with a splash of stock or water to keep sauce saucy.