Bistec Ranchero – TheirSearches

Bistec Ranchero with Potatoes and Poblano Peppers

Bistec Ranchero, a traditional Mexican dish, combines tender beef steak, roasted poblano peppers, potatoes, and a flavorful homemade ranchero salsa. This one-pan meal is hearty and satisfying, ideal for weeknight dinners or family gatherings. With layers of smoky, spicy, and savory flavors, this dish is a comforting yet exciting way to enjoy beef and vegetables.

Ingredients

For the Bistec Ranchero:
1 ½ lb beef steak, thinly sliced
1 medium onion, sliced

1-7 oz can of roasted and sliced poblano peppers (drained; see notes)
1 lb potatoes, peeled and cut into cubes
½ tsp garlic powder

½ tsp ground cumin
3 Tbsp olive oil
Salt and pepper to taste

For the Ranchero Salsa:
1 lb tomatoes
½ small onion
2 jalapeño peppers
1 garlic clove
½ tsp cumin seeds
Salt to taste

Preparing the Ranchero Salsa

Ranchero salsa is a spicy, rustic tomato sauce that adds a smoky kick to the dish. Preparing it from scratch ensures freshness and authentic flavor.

Roast the Vegetables: Place tomatoes, jalapeño peppers, onion, and garlic on a cast iron skillet or comal over medium heat. Roast until the skins of the tomatoes and peppers are charred, and all vegetables are softened. Roasting develops a deep, smoky flavor in the salsa.
Blend the Ingredients: Place the garlic, cumin seeds, salt, and roasted onion into a blender along with ½ cup of water. Blend for about a minute until the ingredients are well incorporated. Add the roasted jalapeños and tomatoes to the blender, pulsing two or three times to create a slightly chunky, rustic texture. If you prefer a smoother salsa, blend longer until you reach your desired consistency.
Alternative Method: For an even more authentic approach, use a molcajete (Mexican mortar and pestle) to grind the roasted ingredients by hand, which gives the salsa a unique texture and enhances the flavor.

Cooking the Bistec Ranchero

After preparing the salsa, you’ll cook the beef and potatoes in one pan, allowing the flavors to meld together for a rich, comforting meal.

Season the Beef: In a large mixing bowl, season the thinly sliced beef steak with salt, garlic powder, pepper, and ground cumin. Toss to coat the meat evenly with the seasonings.
Sear the Beef: Heat 3 tablespoons of olive oil in a large skillet or frying pan over high heat. Add the seasoned beef slices in a single layer and sear them for about a minute, stirring occasionally to ensure they’re browned on all sides. This searing step helps lock in the juices and creates a flavorful crust.
Cook the Beef Slowly: After searing, cover the pan and reduce the heat to low. The beef will continue to cook gently in its own juices, becoming tender. If the pan starts to dry out, add a small amount of water (just a few tablespoons) to create steam, which will help the beef cook through without drying out. Simmer for about 30 minutes or until the beef is very tender.

Adding Potatoes, Onions, and Salsa

Once the beef is tender, it’s time to bring the dish together with potatoes, onions, and the homemade ranchero salsa.

Add the Potatoes and Onions: Uncover the pan and add the sliced onions and cubed potatoes to the cooked beef. Stir well and cook for another 2 minutes over medium heat, allowing the onions to soften slightly and the potatoes to begin cooking.
Incorporate the Salsa: Pour the prepared ranchero salsa over the beef, onions, and potatoes. Season with additional salt if needed, stirring to evenly coat all ingredients with the salsa. Add enough water to just cover the ingredients, which will create a flavorful broth and help the potatoes cook evenly.
Add Poblano Peppers: Mix in the roasted poblano peppers, which add a mild, smoky flavor to the dish. Cover the pan and simmer over medium-low heat for about 10 minutes, stirring occasionally, until the potatoes are tender and have absorbed the flavors of the beef and salsa.