Easy Mexican Steak Ranchero Recipe

The sauce in this steak ranchero recipe goes well with any Canadian grilled or marinated steak. It is somewhat spicy and contains vegetables from the garden. For a slightly less sharp taste, use only half the chipotle pepper.

Homemade Steak Ranchero Recipe

Ingredients

For 2 Portions

• 120 g rice
• Salt
• 4 Leaves Iceberg Lettuce
• 1 Avocado, ripe
• 1.5 limes
• 2 cloves garlic
• 1 spring onion
• 1 tomato
• Pepper
• 0.5 Tsp Chili Powder
• 1 Tsp Cumin,
• 2 peppers, red
• 2 Tbsp Soy Sauce
• 0.5 tbsp brown sugar
• Oil, for Frying
• 1 beef steak,
• approx. 220 g Curtido, as desired, see tip below
• Coriander green, at will

Preparation

1. Bring rice to a boil with 240 ml of lightly salted water, let it boil for 1 Minute, then cook covered on low heat for 15-20 minutes. Then let it cook for another 10 minutes on the switched-off hot plate.
2. Wash the iceberg lettuce, shake the leaves dry, lay them on top of each other, and cut them into fine strips.
3. For the Guacamole cut the Avocado in half, remove the core, spoon the pulp from the peel, squeeze the juice of 1/2 lime and mix immediately with the Avocado. Peel the garlic and add 1 clove of garlic.
4. Wash spring onion, shake dry, cut the green part into fine rings, quarter the white part lengthwise, and chop finely. Finely dice the tomato and remove it. Crush Avocado with a fork and add garlic, tomato cubes, and spring onions. With Salt, Pepper, 2 Msp. Season chili powder and 1/3 tsp cumin.
5. For the paprika vegetable, halve the peppers, clean, wash, and cut them lengthwise into narrow strips. Squeeze the juice of the whole lime, and mix it with soy sauce and sugar. Press in the second clove of garlic. Season with salt, pepper, 1/2 tsp cumin, and 1/3 tsp chili powder. Heat enough oil in a coated pan, add the peppers, and fry over high heat for 2-3 minutes, stirring. Fry over medium heat for another 2-4 minutes until dark edges, adding a little lime juice seasoning mixture again and again until used up. Remove from heat, and keep warm.
6. At the same time heat another (Grill)pan and brush with a little frying oil. Fry the Steak on both sides for about 2 minutes, then cook over medium heat for 5-6 minutes. Remove from heat, let rest briefly, salt, and cut into thin strips.
7. Spread the rice on bowls, and add iceberg lettuce, Guacamole, paprika, and Curtido if desired. Arrange the steak strips on top, grind over with pepper and sprinkle with coriander green as desired.

Tip: Curtido is a popular side dish in El Salvador and other South American States. Similar to Sauerkraut or Korean Kimchi, the cabbage is usually fermented for a long time and thus made durable.

How to prepare easy flash Curtido:

• 0.5 white cabbage (approx. 500 g)
• 1 thick carrot
• 1 small onion
• 5-6 Tbsp White Wine Vinegar
• Salt
• brown sugar
• 0.25 Tsp Chilli Flakes
• Pepper

1. Wash the cabbage, halve lengthwise, cut away the stalk, then cut or plane the halves transversely into 2-3 mm thin strips. Peel the carrot and grate coarsely on the raw grater. Peel the onion and cut into thin rings. Put everything in a bowl.
2. Mix 5 tbsp vinegar, 1.5 tsp salt and 1.5 tsp sugar and pour into the bowl over the other ingredients. Knead everything vigorously with your hands until the liquid leaks out and the cabbage becomes soft.
3. Finally mix in the chilli flakes and pepper, knead again briefly, if necessary season with vinegar, salt and sugar. Cover and cook for 1-2 hours, then enjoy fresh!

Tips and advice for beef tartar ranchero

For more enhanced taste, chop your meat yourself with a knife. Then choose a piece of rump or sirloin. You can replace the Chili sauce with a few drops of Tabasco.

Also check out my yummy bangers and mash recipe here..

Enjoy!