Ranchero Steak with Potatoes

Ranchero Steak with Potatoes: A Southwestern Symphony of Flavor and Comfort

Embark on a culinary journey through the heart of the Southwest with Ranchero Steak and Potatoes, a dish that marries the robust flavors of seasoned steak with the rustic charm of perfectly roasted potatoes. This recipe is a tribute to the warmth of Southwestern kitchens, where bold spices and hearty ingredients come together to create a meal that satisfies both the soul and the palate. Join us as we explore the art of crafting Ranchero Steak with Potatoes, a comforting classic that brings the spirit of the Southwest to your dining table.

Ingredients:

For the Steak Marinade:

  • 1.5 pounds sirloin or flank steak
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

For the Potatoes:

  • 4 large russet potatoes, diced into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

For the Ranchero Sauce:

  • 1 can (14 ounces) diced tomatoes, drained
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

Step 1: Marinate the Steak

  1. In a bowl, whisk together olive oil, lime juice, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Place the steak in a shallow dish, pour the marinade over it, and ensure the steak is well-coated. Allow it to marinate for at least 30 minutes, or refrigerate for up to 4 hours for enhanced flavor.

Step 2: Roast the Potatoes 2. Preheat the oven to 425°F (220°C). In a large bowl, toss diced potatoes with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper. Spread the potatoes in a single layer on a baking sheet and roast for 30-35 minutes or until golden brown and crispy, flipping them halfway through for even cooking.

Step 3: Sear the Steak 3. While the potatoes are roasting, heat a skillet over medium-high heat. Remove the steak from the marinade and sear it for 4-5 minutes per side or until your preferred level of doneness. Rest the steak for a few minutes before slicing it thinly against the grain.

Step 4: Prepare the Ranchero Sauce 4. In the same skillet, add a bit of olive oil if needed. Sauté the chopped onions, garlic, and jalapeño until softened. Add diced tomatoes, ground cumin, dried oregano, salt, and black pepper. Simmer the mixture for 10-12 minutes until it thickens slightly.

Step 5: Assemble and Garnish 5. Arrange the sliced steak over the roasted potatoes. Pour the Ranchero sauce over the steak and potatoes. Garnish with chopped cilantro for a burst of freshness.

Cooking Notes:

  • Steak Temperature: Use a meat thermometer to ensure your steak reaches your desired level of doneness – 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
  • Potato Texture: For crispy potatoes, resist the urge to overcrowd the baking sheet, allowing space for proper roasting.
  • Ranchero Sauce Consistency: Adjust the cooking time to achieve your preferred thickness for the sauce.
  • Marinade Balance: Experiment with the marinade to find the perfect balance of smokiness, spice, and acidity that suits your taste.

Variations:

1. Avocado Bliss: Top your Ranchero Steak and Potatoes with slices of creamy avocado for an extra layer of richness.

2. Black Bean Delight: Add a can of drained and rinsed black beans to the Ranchero sauce for added protein and texture.

3. Corn Fiesta: Enhance the dish with a cup of fresh or grilled corn kernels mixed into the roasted potatoes for a sweet and crunchy element.

Keto and Low-Carb Versions:

For the Keto Enthusiasts:

  • Potato Swap: Replace russet potatoes with cauliflower florets or use turnips for a lower-carb alternative.
  • Tomato Moderation: Limit the quantity of tomatoes in the Ranchero sauce to control carb content.

Low-Carb Adaptation:

  • Marinade Adjustment: Omit the lime juice in the steak marinade and use a low-carb substitute to reduce carb content.
  • Ranchero Sauce Tweaks: Choose a low-carb tomato alternative or use fresh tomatoes in moderation.

In conclusion, Ranchero Steak with Potatoes encapsulates the soulful essence of Southwestern cuisine, offering a delightful interplay of smoky, spicy, and savory notes. From the succulent slices of marinated steak to the crispy perfection of roasted potatoes, every element of this dish contributes to a comforting and satisfying dining experience. Share this Southwestern symphony with loved ones and revel in the joy of savoring a meal that pays homage to the flavors of the region. Whether you’re seeking a cozy family dinner or aiming to impress guests, Ranchero Steak with Potatoes brings a touch of the Southwest to your table, turning each bite into a journey through a land of bold and authentic tastes. So, gather around, enjoy the warmth of the kitchen, and relish in the richness of flavors that make this dish a celebration of Southwestern culinary heritage.