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    Home » Recipes » Main Courses

    Steak Ranchero

    Published: Mar 19, 2022 · Modified: May 17, 2025 by Karin and Ken · This post may contain affiliate links. 4 Comments

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    This steak ranchero recipe features tender flank steak cooked to perfection with a blend of Mexican spices and vegetables. It's the perfect steak for any Mexcian food lover.

    Plateful of steak ranchero with more steak ranchero in skillet in background

    I love steak and I love all things Mexican and Tex-Mex. This recipe combines both of those things to delicious perfection.

    Steak Ranchero Recipe

    This was inspired by my crunchy Mexican chicken recipe. I figured if chicken and Mexican flavors gelled like that, then steak had to be my next step. It pairs well with this amazing slow cooker Mexican street corn casserole recipe or my other Mexican corn recipe.

    Ingredients

    There are several ingredients to this recipe, but they're all very simple. You'll find them all easily at your local grocery store.

    For the Steak and Marinade

    • Flank steak
    • Garlic cloves
    • Peppercorns
    • Extra virgin olive oil
    • Lime juice
    • Cumin
    • Ancho chili powder
    • Mexican oregano
    • Salt

    For the Ranchero Sauce

    • Plum tomatoes
    • Cilantro
    • Sliced white onion
    • Pressed garlic cloves
    • Lime juice
    • Minced canned chipotle peppers
    • Canned roasted bell peppers
    • Adobo sauce
    • Sliced jalapeno
    • Pepper
    • Cumin
    • Salt
    • Tequila

    See the recipe card at the end of the post for quantities.

    Instructions

    It only takes a few simple steps to make this complex-flavored steak dish.

    Step 1: Marinate the Steak

    Add garlic cloves and peppercorns to a bowl and grind them into a paste. Then, pour in the olive oil, lime juice, cumin, ancho chili powder, oregano, and salt and stir well. Place the steak in a shallow pan, pour the marinade over it, and let it marinate covered while you make the sauce.

    Step 2: Prep for the Sauce

    Slice the tomatoes into wedges and cut them in half. Then, slice the white onion and jalapeno to ¼-inch thickness. Crush the garlic through a press, juice the limes, mince 3-4 chipotles peppers in adobo sauce, and roughly chop the canned roasted red bell peppers. Reserve 1 tablespoon of the adobo sauce.

    Step 3: Cook the Vegetables

    Preheat a frying pan over medium-high heat and add olive oil. Then, add the onions and stir for a minute. Add tomatoes, jalapenos, chipotles, and roasted red peppers. Saute for 7 minutes then add the garlic, pepper, and cumin.

    Step 4: Add the Liquid Ingredients

    Add adobo sauce and lime juice, and stir to incorporate them into the vegetables. Then, push the vegetables to the outer edge of the pan and pour the tequila into the pan's center. Cook for a couple of minutes to burn off the alcohol, then stir the sauce, lower the heat to simmer, and cook for 10 minutes stirring occasionally.

    Step 5: Sear the Steak

    Heat a skillet over high heat. Then, add the steak and sear for 3 minutes per side.

    Step 6: Finish the Dish

    Thinly slice the steak on a cutting board and add it to the pan with the sauce. Simmer for 5 minutes to finish cooking the steak and serve with chopped cilantro and rice. Also serve with sliced avocado, salsa and cheese inside a corn or flour tortilla.

    Hint: Let the steak rest for a few minutes so you don't lose the juices when you slice it.

    CLoseup overhead shot of ranchero steak in bowl

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this ranchero steak recipe.

    • Skirt Steak - If you don't have flank steak, use a skirt steak, top blade, top round, top sirloin, tri-tip or hanger steak instead.
    • Lime Juice - If you don't have fresh limes, use fresh lemons or you can use bottled lime or lemon juice.
    • Ancho chili powder - Use regular chili powder with a pinch of red pepper flakes instead
    • Mexican Oregano - Marjoram and if a hint of citrus is important add a pinch of coriander too. I never do but my husband always does.
    • Black Peppercorns - ground black pepper will work instead to mash with the garlic cloves
    • Tequila - light rum or cachaca (from Brazil) will work in a pinch
    • Extra Virgin Olive Oil - Use olive or another vegetable oil will work and work well
    • Jalapeno Peppers - Omit or replace with ideally with serrano peppers, however, cayenne pepper and smoked paprika will work as well.
    • Plum tomatoes - If you can't get plum or roma tomatoes use 2 regular tomatoes and add a couple tablespoons of tomato paste to thicken and add flavor.
    • Cilantro - parsley, basil or dill will work in it's place or omit entirely, if desired.
    • White Onion - Ideally, yellow onions but red onions will work in a pinch

    Variations

    Want to personalize this ranchero steak recipe? Here are some of my tried and true tips for changing up this recipe.

    • Extra Spicy - Add extra hot peppers, your favorite hot sauce or some cayenne pepper or smoked paprika to the marinade for a spicier kick.
    • Add Potatoes - 4 medium russet or yellow fleshed potatoes cut into bite sized pieces and fried with ⅓ cup oil in skillet over medium high heat until cooked, crisp and lightly browned. Drain on paper towels, add a sprinkling of salt and pepper and add to dish right before serving or serve as side dish instead of rice.
    • Sour Cream - Serve with a dollop of sour cream.

    If you love recipes like this, you may also enjoy smoked flank steak this Slow Cooker Flank Steak Or, If you prefer to use a slow cooker check out our Crock Pot Steak Bites.

    Storage

    Store the leftovers in an air-tight container in the refrigerator for 3 to 4 days.

    Tips

    I have a couple of tips to help you make the best possible version of this dish.

    • Let your steak rest for a couple of minutes before slicing so you don't lose the juices.
    • Be sure to cook your tequila for at least 2 minutes to get the alcohol out of the dish.
    • Use a skillet to sear the steak if possible.
    Closeup shot of ranchero steak on plate

    FAQ

    Do you have questions about ranchero steak? Here are some of the most commonly asked questions about this ranchero steak recipe.

    How long is steak good?

    This will keep in the refrigerator for 3 to 4 days.

    How do I reheat ranchero steak?

    Place it in a saucepan, cover with a lid, and heat through on medium-low heat.

    Do I have to cook off the alcohol?

    Not at all. It's more family-friendly if you do so kids can try the dish as well.

    Video

    YouTube video

    More Steak Recipes

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    Ranchero Steak

    Ready to get cooking? Remember that you can print this recipe if you would like.

    A plate full of steak ranchero.

    Steak Ranchero

    Karin and Ken
    This ranchero steak recipe is filled with tender flank steak, hot and spicy flavors, and a kick of tequila. It's a tasty Tex-Mex feast!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine American, Mexican
    Servings 6
    Calories 306 kcal

    Equipment

    • large skillet
    • measuring spoons
    • Shallow dish
    • spoon
    • bowl
    • Knife
    • cutting board

    Ingredients
      

    • 2 lb flank Steak
    • 3 cloves garlic
    • 1 teaspoon black peppercorns
    • 1 tablespoon extra virgin olive oil
    • ½ lime juiced
    • 1 teaspoon cumin
    • 1 teaspoon ancho chili powder
    • 2 teaspoon Mexican oregano
    • ½ teaspoon salt

    Ranchero Sauce

    • 3 plum tomatoes
    • 1 small bunch Cilantro fresh
    • White onion sliced
    • 3 garlic cloves pressed
    • 2 limes juiced
    • 3 Chipotle peppers from can, minced
    • 1 can (16 oz) roasted red bell peppers
    • 1 tablespoon Adobo sauce
    • 1 jalapeño sliced
    • 1 teaspoon pepper
    • 1 teaspoon cumin
    • ½ teaspoon salt
    • ⅓ cup tequila
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
    • Prepare steak marinade. Add garlic cloves and peppercorns to a bowl.
      Adding garlic cloves and peppercorns to a mortar.
    • Muddle or grind into a paste.
      Grind garlic cloves and peppercorns using mortar and pestle.
    • Usually just a minute or two.
      ground garlic cloves and peppercorns using mortar and pestle.
    • Pour in the olive oil, lime juice, cumin, ancho chili powder, oregano, and salt.
      Olive oil, lime juice, cumin, ancho chili powder, oregano, and salt added to the mortar.
    • Stir well.
    • Place steak in a shallow pan.
      Raw steak placed in a shallow pan.
    • Preheat a frying pan over medium high heat.
    • Pour marinade onto the steak. Cover and let marinate as sauce is prepared.
      Marinade poured over raw steak in the shallow pan.

    Prepare sauce ingredients

    • Slice tomatoes into wedges, then cut the wedges in half. Slice the white onion and jalapeño ¼” thick. Juice the limes. Remove 3-4 chipotle peppers in Adobo sauce and mince. Drain the roasted red bell peppers from the can and roughly chop. Set aside 1 tablespoon of the adobo sauce.
      Minced chipotle peppers on a cutting board
    • Crush garlic through a garlic press.
      Garlic crushed through a press.
    • Once the pan is hot, add olive oil and swirl to coat. Add the tomatoes, onions, jalapeños, chipotle peppers, and roasted red peppers.
      Tomatoes, onions, jalapeños, chipotle peppers, and roasted red peppers in a hot pan with olive oil.
    • Sauté for 7 minutes
      Tomatoes, onions, jalapeños, chipotle peppers, and roasted red peppers sauté in a pan.
    • Add garlic, pepper, and cumin.
      Garlic, pepper, and cumin added to the pan.
    • Stir.
      Garlic, pepper, and cumin mixed into the vegetable and pepper sauté.
    • Next, add the adobo sauce and lime juice to the pan.
      adobo sauce and lime juice added to the pan.
    • Stir to incorporate, then push everything towards the edges of the pan to create an empty space in the center. Pour the tequila in the center and allow alcohol to burn off, about 2 minutes.
      Vegetables and peppers moved to the corners of the pan to create space. Tequila poured into the pan, allow alcohol to burn off.
    • Lower the heat to a simmer and stir the sauce. Cover and cook for 10 minutes.
      Prepared sauce in a pan.
    • Heat a skillet or frying pan over high heat. Once hot, add the steak to the pan and sear for 3 minutes per side.
      Steak seared in a pan.
    • Remove steak and add to a wooden cutting board. Thinly slice.
      Seared steak placed on parchment paper. The steak has been sliced.
    • Add steak to the pan with the sauce.
      Sliced steak added to the pan with the sauce.
    • Let simmer for 5 minutes to finish cooking the steak.
      Steak and sauce combined in a pan.
    • Garnish with chopped cilantro.
      Prepared steak ranchero in a pan. Garnished with chopped cilantro.
    • Serve.
      Closeup photo of steak ranchero in a pan. A wooden spoon is digging in.
    • Enjoy every bite!
      Overhead photo of Steak ranchero served on a white plate.

    Video

    Nutrition

    Calories: 306kcalCarbohydrates: 10gProtein: 34gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 91mgSodium: 998mgPotassium: 690mgFiber: 3gSugar: 3gVitamin A: 519IUVitamin C: 17mgCalcium: 77mgIron: 4mg
    Keyword best steak, Steak Ranchero
    Tried this recipe?Let us know how it was!
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    Comments

    1. Katherine says

      November 02, 2023 at 8:14 am

      5 stars
      I made this for my husbands birthday dinner party. It was a big hit. Everyone was asking for the recipe. I wouldn’t change a thing.

      Reply
      • Karin and Ken says

        November 02, 2023 at 8:16 am

        I’m so happy to hear it! Thank you for taking the time to let me know. You made my day! We love this dish too! All the best. Karin

    2. Rilla Caswell says

      July 06, 2022 at 4:15 pm

      5 stars
      I used ribeye steak and served it with crispy potatoes instead of rice and just loved it! We also threw in some Serrano peppers and served the leftovers on tortilla shells....awesome!! I wish I could give better than 5 stars.

      Reply
      • Karin and Ken says

        July 06, 2022 at 4:37 pm

        Thank you for your kind words! I’m glad you enjoyed the dish as much as we all do! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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