Ingredients with Measurements:
- 1 pound of flank steak, sliced into thin pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
- 1/4 cup of water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or frying pan
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
2. Add the sliced flank steak to the skillet and cook for 2-3 minutes on each side until browned. Remove the steak from the skillet and set it aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.
4. Add the sliced green bell pepper and chopped tomatoes to the skillet. Cook for 5-7 minutes until the vegetables are tender.
5. Add the ground cumin, dried oregano, salt, and pepper to the skillet. Stir to combine.
6. Add the cooked flank steak back to the skillet with the vegetables. Pour in 1/4 cup of water and stir to combine.
7. Reduce the heat to low and let the Bistec Ranchero simmer for 10-15 minutes until the steak is cooked through and the sauce has thickened.
8. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the steak and vegetables, low heat for simmering the Bistec Ranchero.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 28g
Sodium: 300mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or skirt steak.
- Green bell pepper can be substituted with red or yellow bell pepper.
- Fresh tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add a diced jalapeño pepper for some extra heat.
- Use chicken instead of beef for a lighter version of the dish.
- Add a can of black beans or corn to the skillet for a Tex-Mex twist.
Tips and tricks:
- Make sure to slice the flank steak against the grain for a tender texture.
- Don't overcrowd the skillet when cooking the steak to ensure it browns properly.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet when adding the vegetables to enhance the flavor of the dish.
Storage instructions:
Store any leftover Bistec Ranchero in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bistec Ranchero in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Bistec Ranchero on a large platter with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve the Bistec Ranchero with warm tortillas, rice, or a side salad.
Suggested side dishes:
Mexican rice, refried beans, or a side of guacamole.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the steak is tough, make sure to slice it against the grain and cook it for a shorter amount of time.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bistec Ranchero is a traditional Mexican dish that originated in the northern regions of Mexico. It is a hearty and flavorful dish that is popular among ranchers and cowboys.
Flavor profiles:
The Bistec Ranchero is a savory and slightly spicy dish with a rich tomato-based sauce.
Serving suggestions:
Serve the Bistec Ranchero family-style on a large platter with warm tortillas and your favorite toppings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican