Bistec Ranchero (ranch style steak)

If you’re looking for a healthy weeknight meal guaranteed to impress your family, you need this Ranchero Steak in your life. This Mexican-inspired recipe is made with fork-tender beef tenderloin, potatoes, onions, and peppers, all tossed in a delicious tomato sauce. It’s wholesome, easy to make, and absolutely packed with flavor.

Let’s be honest, what meat lover wouldn’t salivate over the classic steak and potatoes combo? Think of this delicious meal as the Mexican version.

This dish takes less than 40 minutes to prepare from start to finish, making it the perfect main course for weeknight dinners and dinner parties.

I like to serve it with toppings like fresh avocado, sliced ​​jalapenos, and cilantro, and then stuff everything into some warm tortillas. You can also serve it with rice, cauliflower rice, black beans, or refried beans.

This homemade ranchero steak is my family’s favorite, although there’s also homemade beef birria. So I know this will be a hit with you too.

We also love this dish with chicken or shrimp, such as Pollo Ranchero and Camarones Rancheros. I always serve these string beans with it when we have guests over.

Bistec Ranchero Ingredients

To make this healthy weeknight dinner, you’ll need the following key ingredients:

• Sirloin Steak. Steak is the main ingredient in this classic Mexican dish. I prefer to use lean sirloin steak, but flank steak or rib eye steak would also be good. Just make sure to cut the meat nice and thin.
• potato. You can use any kind of potatoes you like. I prefer Yukon gold potatoes or red potatoes.
• Onions and peppers. You’ll need an onion, as well as poblano peppers and jalapenos. These add a lot of flavor to the dish, but feel free to remove the jalapeño seeds to reduce heat.
• tomato. To form the tomato base for this dish, I like to use a combination of fresh Roma tomatoes and canned tomato paste. If you don’t have fresh tomatoes on hand, feel free to add canned diced tomatoes.
• spices. I like to keep it simple with salt, pepper, and cumin. If you want a little extra flavor or heat, feel free to add smoked paprika, paprika, or cayenne pepper.

Recipe Tips and Tricks

Here are some of my top tips and tricks to help you create mouth-watering dishes:

• Change it to meat While you can change the cut of beef used to make this dish, you can also change the type of meat. The chicken thighs and pork tenderloin were also delicious.
• Spice things up. If poblano peppers and jalapenos aren’t spicy enough for you, try adding 1-2 jalapenos to the mix. You can also add serrano peppers or hot sauce. Or make extra Ranchero sauce on the side to serve.
• Add more vegetables. Looking for a vegetarian meal? Feel free to add some extra veggies like cauliflower, zucchini, mushrooms or kale.

How to Serve Ranchero Steak

Traditional Bistec Ranchero served with hot, fresh tortillas and your favorite toppings. However, this Mexican beef dish can be paired with just about anything (or on its own). Not sure where to start? Here are some of my favorite ways to serve this dish:

• Stuff into tortillas. This dish is traditionally served with warm tortillas, such as traditional carne asada. I like to stuff Bistec Ranchero into tortillas and top with sliced ​​avocado and fresh cilantro. Um!
• Pour over rice. A bowl of brown rice or quinoa is perfect for soaking up all the delicious juices in this dish. For a low-carb meal, try this dish with my Mexican Cauliflower Rice.
• Serve in taco bowls. Looking for a healthy and delicious protein to pair with your favorite burrito bowl? Well, you’re in luck. Serve ranchero steak over a colorful bowl of brown rice, beans, vegetables, and cheese for a simple yet delicious meal.
• Serve on top of salad. Have a Mexican or Southwestern style salad and need a little protein? Trust me, Bistec Ranchero is the perfect way to do it all. Some of my top picks include Southwest Quinoa Salad and Black Bean and Corn Salad.

How to store leftovers

Leftover Bistec Ranchero is perfect on tacos, salads, wraps, bowls, or whatever you want to eat. It’s also perfect as a protein-rich meal on its own!

To store leftovers, let them cool before transferring them to an airtight storage container. You can then store them in one of two ways:

• in the refrigerator 3-4 days max.
• in the refrigerator Up to 3 months.