This hearty steak dish combines tender skirt steak, crispy potatoes, and a flavorful tomato sauce, with the perfect amount of heat from Serrano peppers. It’s a satisfying and delicious meal that’s easy to prepare!
Ingredients
- 1 1/2 lb skirt steak (flavorful and cooks quickly)
- 8 oz can tomato sauce
- 2-3 Serrano peppers (adjust based on heat preference), finely chopped
- 3 Roma tomatoes, sliced
- 2 bay leaves
- 1 small white onion, thinly sliced
- 1 garlic clove, minced
- 3 small potatoes, peeled and sliced into thin rounds
- Salt and pepper, to taste
- 5 tablespoons olive oil (divided for cooking)
Directions
- Prep Ingredients:
- Peel and thinly slice the potatoes.
- Slice the skirt steak against the grain for tenderness.
- Slice the onion and Roma tomatoes.
- Mince the garlic and finely chop the Serrano peppers, removing seeds if desired for less heat.
- Cook Potatoes:
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the sliced potatoes in a single layer, seasoning with salt and pepper. Cook for 4-5 minutes per side, until golden and tender. Remove and set aside.
- Sauté Garlic and Steak:
- In the same skillet, add the minced garlic to the remaining oil and sauté for about 30 seconds until fragrant.
- Add the sliced steak, season with salt and pepper, and cook for 3-4 minutes per side, until browned and juices are released. Remove and set aside.
- Cook Vegetables:
- Add the remaining tablespoon of olive oil to the skillet.
- Sauté the sliced onions and chopped Serrano peppers for about 3 minutes, until the onions become translucent.
- Add the sliced tomatoes and cook for another minute, just until they begin to break down.
- Combine and Simmer:
- Stir in the tomato sauce and add the bay leaves.
- Let the sauce bubble, then return the cooked steak and potatoes to the skillet. Stir well to combine.
- Cover, reduce heat to low, and simmer for 10 minutes, allowing the flavors to meld.
- Final Seasoning and Serving:
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove the bay leaves before serving.
- Serve and Enjoy:
- Serve the Ranchero Steak with Potatoes hot, perhaps with a side of warm tortillas or a fresh green salad.
This dish balances the heartiness of skirt steak with the freshness of tomatoes, the kick of Serrano peppers, and the comfort of crispy potatoes, all enveloped in a rich tomato sauce. Perfect for any day of the week!