This is not your traditional steak and potatoes. Bistec con Papas, or Mexican Steak and Potatoes, is full of flavor thanks to it getting cooked in a delicious spicy sauce. This is Mexican comfort food for sure!
Bistec con papas is one of those dishes that brings back all the memories. It reminds me of Sundays at my grandma’s when she made this with homemade tortillas, (food freedom!). It also reminds me of many meals at home with my parents and I can picture my mami roasting the veggies for the sauce. This recipe is incredibly simple yet bursting with flavor thanks to that sauce.
It starts with cooking the steak, then adding the onions and potatoes. These get cooked until the liquid from the steak has been absorbed and the sauce gets added. They key to this is letting it all simmer for a few minutes. You will see the sauce go from a vibrant red to a deep orange color. That means all the flavors have infused into the sauce and turned it into something absolutely delicious.
As far as what kind of steak to use, there are numerous options. I typically use a beef chuck flat iron steak or top sirloin. You can also use beef chuck petite tender steak, skirt steak, or flank steak. Whichever cut you decide to use just make sure it has some fat on it. You don’t want a very lean or trimmed cut steak otherwise you’ll end up with dry steak. You also want to cut your steak into thin strips. This is the way it is traditionally made but it doesn’t matter how you cut the steak because it will be delicious either way!
Ranchero Steak with Potatoes is one of those dishes that brings back all the memories. It reminds me of Sundays at my grandma’s when she made this with homemade tortillas, (food freedom!). It also reminds me of many meals at home with my parents and I can picture my mami roasting the veggies for the sauce. This recipe is incredibly simple yet bursting with flavor thanks to that sauce.
Ingredients
1 1/2 lb skirt steak
8 oz can tomato sauce
2-3 Serrano peppers
3 Roma tomatoes
2 bay leaves
Small white onion
1 garlic clove
3 small potatoes
Salt and pepper
5 tablespoons olive oil
How To Make Ranchero Steak with Potatoes
Add 4 tablespoons of olive oil to pan and cook sliced potatoes until tender. Remove from oil and add minced garlic to remaining oil and allow to infuse then add thinly sliced steak (cook until all the juice is released from meat and remove meat from pan. Add 1 tablespoon olive oil and add sliced onions and Serrano peppers until onion is translucent then add in sliced tomatoes (cook for about 1 min). Add tomato sauce and 2 bay leaves and allow to bubble. Add steak and potatoes and give it a good stir. Cover and let cook on low heat for 10 min.
Ranchero Steak with Potatoes
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 1/2 lb 1 1/2 skirt steak
8 oz 8 can tomato sauce
2 2 -3 Serrano peppers
3 3 Roma tomatoes
2 2 bay leaves
Small white onion
1 1 garlic clove
3 small 3 potatoes
Salt and pepper
5 tablespoons 5 olive oil
Directions
- Add 4 tablespoons of olive oil to pan and cook sliced potatoes until tender. Remove from oil and add minced garlic to remaining oil and allow to infuse then add thinly sliced steak (cook until all the juice is released from meat and remove meat from pan. Add 1 tablespoon olive oil and add sliced onions and Serrano peppers until onion is translucent then add in sliced tomatoes (cook for about 1 min). Add tomato sauce and 2 bay leaves and allow to bubble. Add steak and potatoes and give it a good stir. Cover and let cook on low heat for 10 min.
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