Ranchero Steak with Potatoes
When it comes to hearty and flavorful meals, Ranchero Steak with Potatoes stands out as a true culinary delight. This dish, featuring succulent skirt steak and perfectly cooked potatoes, is a treat for the taste buds. Let’s dive into the details of this mouthwatering recipe, exploring each step with precision.
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Ingredients:
| Ingredient | 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:
- Prepare Potatoes Start by adding 4 tablespoons of olive oil to a pan and cooking the sliced potatoes until tender. Once done, remove the potatoes from the oil.
- Infuse Garlic Flavor In the remaining oil, add minced garlic and allow it to infuse. Next, add thinly sliced skirt steak and cook until all the juices are released. Remove the meat from the pan.
- Sauté Onions and Peppers Add 1 tablespoon of olive oil to the pan and sauté sliced onions and Serrano peppers until the onion turns translucent.
- Add Tomatoes Introduce sliced tomatoes to the pan and cook for about 1 minute.
- Create the Sauce Add tomato sauce and bay leaves to the mixture, allowing it to bubble.
- Combine and Cook Reintroduce the cooked steak and potatoes, giving the mixture a good stir. Cover and let it cook on low heat for 10 minutes.
