Ingredients:
**For the Steak and Potatoes:**
– 1 1/2 lbs (680 g) flank steak or skirt steak
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 lb (450 g) baby potatoes, halved or quartered if large
– 1 tablespoon olive oil (for potatoes)
**For the Ranchero Sauce:**
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 jalapeño, seeded and chopped (optional for heat)
– 1 can (14.5 oz or 410 g) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/2 cup (120 ml) beef broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional, for garnish)
Instructions:
1. **Prepare the Steak:**
– In a small bowl, mix together the garlic powder, onion powder, cumin, chili powder, salt, and pepper.
– Rub the steak with olive oil, then evenly coat both sides with the spice mixture. Set aside to marinate while you prepare the potatoes and sauce.
2. **Roast the Potatoes:**
– Preheat your oven to 400°F (200°C).
– Toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
– Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden and tender.
3. **Cook the Steak:**
– Heat a large skillet or grill pan over medium-high heat.
– Add the steak and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
– Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
4. **Make the Ranchero Sauce:**
– In the same skillet, add 1 tablespoon of olive oil and heat over medium heat.
– Add the chopped onion, garlic, and jalapeño (if using). Sauté until the onion is soft and translucent, about 3-4 minutes.
– Stir in the diced tomatoes, cumin, smoked paprika, chili powder, and beef broth.
– Simmer the sauce for 10-15 minutes until it thickens slightly. Season with salt and pepper to taste.
5. **Combine and Serve:**
– Add the sliced steak back to the skillet with the ranchero sauce, spooning some sauce over the meat to coat.
– Serve the steak and sauce alongside the roasted potatoes. Garnish with chopped fresh cilantro if desired.
Tips:
– **Adjust the Heat:** For a milder sauce, omit the jalapeño. For extra heat, add more chili powder or a pinch of cayenne pepper.
– **Side Suggestions:** Serve with rice, warm tortillas, or a fresh salad for a complete meal.
Enjoy!
This **Ranchero Steak with Potatoes** is a flavorful and comforting dish that’s perfect for any night of the week. The spicy ranchero sauce adds a bold touch to the tender steak and crispy potatoes, making every bite delicious!