Tuesday June 25th 2019

Mexican Steak Rancheros

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Rating: 3.0/5 (24 votes cast)

Recipe: Mexican Steak Rancheros

Summary: Mexican Country Steaks, a hearty meat-and-potatoes dish


  • 10 ounces boneless chuck steak (about 1/2 inch thick)
  • 2 teaspoons olive oil
  • 1/2 cup sliced onion
  • 2 garlic cloves, minced

  • 1 cup canned Italian tomatoes (with liquid), drain, seed, and chop tomatoes, reserving liquid
  • 2 teaspoons minced fresh cilantro(Chinese parsley)
  • 6 ounces new potatoes, scrubbed and sliced (1/4-inch-thick slices)
  • 1/4 cup seeded and sliced mild green chili peppers (1-inch strips)


  1. On rack in broiling pan broil steak, turning once, until well browned but rare, 3 to 4 minutes on each side.
  2. Transfer to 1-quart flameproof casserole; set aside.
  3. In 9-inch skillet heat oil over medium-high heat; add onion and garlic and sauté until onion is softened.
  4. Add tomatoes with reserved liquid and cilantro and saute for 5 minutes.
  5. Arrange potato slices over steak in casserole, pour in tomato mixture, and top with chili pepper strips; cover and bake at 35O° F. for 20 to 25 minutes.
  6. Remove cover and bake until steak is tender and potatoes are browned, about 30 minutes longer. (If potatoes are not browned, place casserole under broiler during last 5 minutes of cooking.)
  7. Makes 2 Servings
  8. Per serving: 440 calories; 37 g protein; 21 g fat; 26 g carbohydrate; 222 mg sodium; 103 mg cholesterol

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 2

Culinary tradition: Mexican

Calories: 440

Fat: 21

Protein: 37


Mexican Steak Rancheros, 3.0 out of 5 based on 24 ratings
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