This recipe is definitely a weeknight meal prep favorite! The best thing about this recipe is it only takes 15 minutes of prep, then you throw it on the stove and let time do all of the work with no effort in between. Give it a couple hours to simmer, and it is ready to eat! For the quickest serve time, make the rice on the side during last 30 minutes that the steak ranchero is simmering, so it is all ready to come together and serve once the time is up!
The first time I had this meal was made by my step mom Letty. This was originally her recipe, and doesn’t steer to far off from the original. I remember the first time she made this meal, we were all basically licking the bowl it was so good. I just remember thinking she must have put so much effort to get such a savory flavor, but then when she showed me how to make it, I saw just how easy it is!
I have since made a couple of minor adjustments- only to size it to a portion that fits us better, as well as spice it up a little more (if you know us at all, we love our spice(; lol) So please enjoy this recipe that was passed on to me and let me know what you think when you try it!
Recipe:
Steak Ranchero:
2-3 lb Round Steak
1-2 cans tomato sauce (2nd can optional if you prefer more brothy)
Oil for sautéing (olive, corn, canola, avocado, or vegetable are all fine)
2-3 cloves minced garlic
3 Tablespoons beef boillon (knorr brand is what we use)
1 big (or 2 small) onions chopped (white or yellow)
2 red bell peppers chopped
2 green bell peppers chopped
2-3 roma tomatoes chopped
The Serranos:
For Little to no spice: 1-2 Serranos either: deseeded and chopped, or simply left whole only removing the stem
For Spicier version: 4-6 Serranos chopped with seeds remaining
Tortillas for serving (Corn tortillas are best for this recipe, but can definitely be subbed out for your favorite kind!)
Steak Ranchero Rice:
2 cups jasmine rice
4 cups water
2 Tablespoons butter
2 Tablespoons chicken boillon (knorr brand is what we use)
Directions:
- Start by chopping your onions, bell peppers, tomatoes, & serranos and set aside. (Make sure you don’t chop into too small of pieces since this recipe will simmer for a couple of hours you want the veggies to stay in tact.)
- Next, trim any undesired fat off of your round steak, then cut into pieces around 1 inch in size.
- Heat a couple table spoons of oil into a large pot or deep pan on medium high heat, and add in your minced garlic stirring for 30 seconds. Once garlic is fragrant, add in the round steak and cook just for a few minutes to brown the edges.
- Once edges of steak are browned, add in all of your chopped produce to the pot, then add in the tomato sauce, beef boillon, and salt & pepper to taste. Stir everything to combine and bring to a boil.
- Once boiling, place lid on pot and reduce to simmer. Cooking for 1.5-2 hours, or until meat has reached desired tenderness and flavor.
- During last 30 minutes of the steak ranchero cooking, prepare your rice.
- Place your 2 cups of rice in a bowl and wash a few times until the water runs clear and strain/set aside.
- Put around 3 cups of water to boil in separate pot (other cup is already soaked in/with rice), while waiting for water to boil, add in the butter and chicken boillon, and stir to combine.
- Once boiling, add the washed rice to the pot and stir until it is at a rolling boil, then place lid on pot and reduce to simmer for about 20-25 minutes, or until rice has reached desired doneness.
- Lastly, when everything is almost ready- warm up your tortillas in a pan, then pour your steak ranchero over the prepared rice, and enjoy with corn tortillas!
Notes:
This would also make a great meal for your crockpot or instant pot, and the recipe is more than adjustable for those cooking options as well!
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