Ranchero Steak with Potatoes
Embark on a delicious journey with Ranchero Steak and Potatoes, a delightful dish that combines the richness of skirt steak with the savory goodness of tomatoes, Serrano peppers, and more. In this article, we’ll guide you through the process of creating this culinary masterpiece, ensuring a delightful experience for your taste buds.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Skirt Steak | 1 1/2 lb |
| Tomato Sauce | 8 oz can |
| Serrano Peppers | 2-3 |
| Roma Tomatoes | 3 |
| Bay Leaves | 2 |
| White Onion | Small |
| Garlic Clove | 1 |
| Potatoes | 3 small |
| Salt and Pepper | To taste |
| Olive Oil | 5 tablespoons |
Instructions:
- Pan-frying Potatoes
- Add 4 tablespoons of olive oil to a pan and cook sliced potatoes until tender.
- Infusing Garlic Flavor
- Remove potatoes from oil and add minced garlic to the remaining oil.
- Allow the garlic to infuse its flavor into the oil.
- Cooking Skirt Steak
- Add thinly sliced skirt steak, cook until all the juice is released, then remove the meat from the pan.
- Sautéing Onions and Peppers
- Add 1 tablespoon of olive oil to the pan.
- Sauté sliced onions and Serrano peppers until the onion is translucent.
- Incorporating Tomatoes
- Add sliced tomatoes and cook for about 1 minute.
- Creating the Sauce
- Introduce tomato sauce and bay leaves to the mixture.
- Allow the sauce to bubble.
- Combining Ingredients
- Add the cooked skirt steak and potatoes back to the pan.
- Give it a good stir to meld the flavors.
- Simmering to Perfection
- Cover the pan and let the dish cook on low heat for 10 minutes.
