Tender strips of seared steak simmered in a vibrant, spicy tomato sauce with onions, jalapeños, and bell peppers. This hearty Tex-Mex classic is full of flavor and perfect for wrapping in warm tortillas.
Prep20 min
Cook35 min
Servings4
Serving size: 1.5 cups
477cal
42gprotein
15gcarbs
29g
Ingredients
680 g Sirloin Steak (about 1.5 lbs, thinly sliced against the grain)
3 tbsp Vegetable Oil (divided)
1 large Onion (thinly sliced)
1 medium Green Bell Pepper (cored, seeded, and thinly sliced)
2 medium Jalapeño Pepper (seeded and thinly sliced)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
About Steak Ranchero, Spanish Rice and Tex-Mex Refried Beans
Protein-packed Steak Ranchero with aromatic Spanish rice – a truly soul-satisfying comfort meal!
This tex_mex dish is perfect for dinner. With 1044.8300000000002 calories and 56.87g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Cumin Powder
1 tsp Dried Oregano (Mexican oregano preferred)
1 tsp Chili Powder
1.25 tsp Salt (divided, or to taste)
0.5 tsp Black Pepper (freshly ground)
0.25 cup Cilantro (freshly chopped, plus more for garnish)
1 tbsp Lime Juice (freshly squeezed)
Instructions
1
Prepare and Season the Steak
Pat the steak strips completely dry with paper towels to ensure a good sear.
In a medium bowl, toss the steak with 1 teaspoon of salt and 0.5 teaspoon of black pepper until evenly coated.
2
Sear the Steak
Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pan, add half of the steak in a single layer. Sear for 1-2 minutes per side until deeply browned.
Transfer the seared steak to a plate and repeat with the remaining steak. Set aside.
3
Sauté the Aromatics
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet.
Add the sliced onion, bell pepper, and jalapeños. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant.
4
Bloom Spices and Build the Sauce
Add the tomato paste, cumin powder, dried oregano, and chili powder. Stir constantly for 1 minute to toast the spices.
Pour in the diced tomatoes (with their juices) and the beef broth. Add the remaining 0.25 teaspoon of salt.
Bring the sauce to a simmer, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pan.
5
Simmer to Tenderness
Return the seared steak and any accumulated juices to the skillet.
Stir to combine, then reduce the heat to low. Cover the skillet and let it simmer gently for 20-25 minutes, or until the steak is tender and the sauce has thickened.
6
Finish and Serve
Remove the skillet from the heat. Stir in the chopped cilantro and fresh lime juice.
Taste and adjust seasoning with more salt if needed.
Serve hot with warm tortillas, rice, and beans.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
