Bistec ranchero with potatoes
Cooking Con Claudia · ♥ 2.3K likes · 36.2K views · 8 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 4 whole tomatoes
- 2 lb flank steak
- 1 tsp garlic salt
- ¼ tsp ground cumin
- ¼ tsp oregano
- 1 can tomato sauce
Cut the onion into strips; core the tomatoes, cut around the seeds, and cut them into strips; keep them separate.
- 1 whole jalapeno
Seed the jalapeno, cut into strips, halve them, and add to the onion. Chop the cilantro.
Trim the fat from the flank steak, square it off, halve it with the grain, then cut against the grain into thin strips. Season with a little salt and black pepper.
- salt
- black pepper
- oil
Heat a little oil in a pan over medium-high heat, add the steak and let it brown 1 minute, mix, and cook 1 more minute.
Browning the steak and potatoes
Add the roma tomatoes and season with tomato and chicken bouillon, garlic salt, ground cumin and oregano rubbed between the hands; mix.
- tomato and chicken bouillon
- 1 cup water
Add the tomato sauce and 1 cup of water, mix, and bring to a simmer; taste for salt and adjust.
- 2 whole bay leaves
Top with the cilantro, add two bay leaves, reduce to medium-low, cover and cook 10 to 15 minutes until the potatoes are soft.
Covered braise until the potatoes are soft