Steak Rancheros
Submitted by cg001c4868
Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.
YIELD
4 servingsPREP
30COOK
READY
This is ranch-style cooking, Southwestern style, where everything goes into one dish and the oven does the work.
Chuck steak gets a quick sear under the broiler, then layers up in a casserole with sliced new potatoes, a garlicky tomato-cilantro sauce, and strips of green chili pepper. Bake it covered until the meat is tender, then uncover to let those potatoes crisp up golden on top.
It’s a complete meal in a single dish, and it happens to be lighter than you’d expect from something this satisfying.
Pro Tips
- Broil the steak just until browned and rare since it finishes cooking in the casserole
- Slice potatoes thin and even so they cook through at the same rate
- If the potatoes haven’t browned after the uncovered bake, slide the dish under the broiler for the last 5 minutes
- Fresh cilantro makes a real difference here, so don’t skip it
Ingredients
Directions
On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3 to 4 minutes on each side.
Transfer to a 1 quart flameproof casserole and set aside.
In a 9 inch skillet, heat oil over medium high heat; add onion and garlic and sauté until onion is soft.
Add tomatoes with reserved liquid and cilantro and sauté for 5 minutes.
Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips.
Cover and bake at 350℉ (180℃) for 20 to 25 minutes.
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 for the last 5 minutes of cooking.)
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