Steak Ranchero Recipes

Steps:

• Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
• Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
• Slice meat thin and top with tomato mixture.
• Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!

Steps:

• Combine all ingredients except oil and beef in blender or food processor until very smooth. It will be a thin sauce.
• Heat oil in skillet until very hot. "Fry" the sauce stirring constantly. Beware of splatters. Cook down about 10 minutes.
• Place steaks in pan with sauce and cover with sauce. Place lid on skillet. Simmer on medium covered about 15-25 minutes until cooked through. Periodically can spoon more sauce over meat.
• Serve over rice. I particularly like Goya's Spanish Rice.

Steps:

• Place the refried beans in a small pot or skillet and heat over medium heat until hot.
• Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
• To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

Steps:

• Heat a skillet over high heat. Sprinkle steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

Steps:

• On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
• In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
• In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
• Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.

Steps:

• Mix first 3 ingredients until blended. Pour 1/2 cup over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 4 to 6 min. on each side or until medium doneness (160°F).
• Remove steak from grill; let stand 5 min. Meanwhile, cook remaining salsa mixture and 3 Tbsp. olives in saucepan on medium heat 3 min. or until heated through, stirring occasionally.
• Cut steak across the grain into thin slices. Cover platter with lettuce; top with meat and remaining olives. Drizzle with warm salsa dressing. Garnish with sour cream.

Steps:

• Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside., Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.

Steps:

• Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.