A satisfying, one-pan meal bursting with smoky, spicy, and savory goodness — perfect for dinner any night of the week!
Ingredients:
- 1 ½ lbs flank steak or skirt steak, sliced into strips
- 1 ½ lbs baby potatoes, halved
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 can (14.5 oz) diced tomatoes
- ½ cup beef broth
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions:
- Cook the potatoes:
In a large skillet, heat olive oil over medium heat. Add halved potatoes and cook until golden and fork-tender, about 12-15 minutes. Remove and set aside. - Sear the steak:
Season steak strips with salt, pepper, chili powder, and cumin. In the same skillet, cook steak over medium-high heat until browned, about 3-4 minutes per side. Remove and set aside. - Make the ranchero sauce:
In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and jalapeño until soft and fragrant, about 2-3 minutes. - Simmer:
Stir in diced tomatoes and beef broth. Simmer for 5-7 minutes until the sauce thickens slightly. - Combine and finish:
Return steak and potatoes to the skillet. Toss everything to coat in the sauce. Simmer together for another 5 minutes to blend flavors. - Garnish & serve:
Top with chopped cilantro and serve with lime wedges on the side. Enjoy as is, or with rice or warm tortillas!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Calories: ~500 per serving (estimate)
Tip: Want it saucier? Add a splash of tomato sauce or an extra ¼ cup broth when simmering. Craving cheese? Top with shredded pepper jack before serving!
Let me know if you want a slow cooker or sheet pan version too!