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Steak Ranchero is bold, saucy, and built for serious flavor. Thin strips of flank steak get seared until golden, then simmered in a smoky tomato chipotle sauce with garlic and just enough jalapeño heat.
It’s hearty, deeply satisfying, and way easier than it looks. Serve it over Mexican rice or white rice, stuff it in a tortilla, or use it as taco filling.
For a full-on comfort meal, pair this with my Instant Pot Pinto Beans and Instant Pot Spanish Rice. The combo hits all the right notes: smoky steak, fluffy rice, and beans that actually taste like something.
Here is Why This Steak Ranchero Recipe Works
Flank steak done right: A quick sear locks in flavor, then it simmers low and slow until buttery soft.
One-pan wonder: Minimal cleanup because the skillet does all the heavy lifting. Fewer dishes, more flavor.
Smoky, spicy goodness: The chipotle peppers bring a smoky kick, and the jalapeños add just the right amount of heat.
Built-in sauce: Fresh or canned, the tomatoes break down into a rich, savory sauce that ties everything together.
For more ways to use flank steak, see my mushroom stuffed flank steak.
Recipe Tips
Don’t skip the sear: Let the steak get a nice, caramelized crust before moving it. This is where a lot of the flavor comes from.
Cut against the grain: Slice the flank steak against the grain to keep it tender. Look for the muscle fibers and cut perpendicular to them.
Control the heat: If you like more spice, add an extra chipotle pepper. If you prefer it milder, one is plenty.
Use fresh or canned tomatoes: If you go the canned route, fire-roasted tomatoes add a smoky depth that’s worth it.
Let it simmer: Don’t skip the simmer time. It’s when all the flavors come together and the steak gets tender.
Serve it with stuffed poblano peppers, or cheesy jalapeño cornbread to make it a full meal that actually feels like one.
Storing Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better by day two.
Freeze: Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stovetop over low heat with a splash of broth or water to loosen the sauce. You can also microwave it, covered, in short bursts.
For more recipes using this cut of beef, try my mushroom stuffed flank steak.
Beef Ranchero
This Steak Ranchero brings serious flavor without a lot of fuss. It’s smoky, spicy, deeply savory, and perfect for spooning over rice or stuffing into my kamut flour tortillas. If you want a recipe that actually lives up to its bold ingredients, this one delivers.
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Steak Ranchero
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Ingredients
- 2 pounds flank steak
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 2 teaspoons ancho chili powder
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 2 large onions, roughly chopped
- 3 garlic cloves, chopped
- 2 jalapeno peppers, seeds removed and diced
- 1 to 2 chipotle peppers in adobo sauce, (not the whole can)
- 1 tablespoon adobo sauce from canned chipotle
- 1 cup chicken broth
- 4 to 5 large tomatoes, cut into large chunks (about 1 pound) or sub with canned tomatoes
Instructions
- Slice the flank steak into thin strips across the grain.
- Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
- Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
- Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don’t need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe. Don’t clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
- Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant. Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
- Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 20 to 30 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
- Remove the lid and simmer for 5 minutes to reduce the sauce.
Notes
- Flank steak, skirt steak, hanger steak, or flat iron steak all work well for this recipe. These lean, economical cuts benefit from a long, slow simmer, which helps break down the muscle fibers to get tender. Just don’t forget to slice against the grain.
- To slice the steak across the grain, look for the lines in the muscle fiber and cut perpendicular to them.
- Control the spice level: Most of the heat from the jalapeño peppers comes from the seeds and the white pith. Remove the seeds and scrape out the white pith to make the dish less spicy.
- Chipotle peppers in Adobo sauce come in a small can with several peppers in the can. Do not use the whole can in this recipe. You only need 1 chipotle pepper. You can use more or less depending on how spicy you like your food. Freeze the remaining peppers for another use.
- You can swap in canned tomatoes if fresh ones aren’t in season. If you’re using whole canned tomatoes, just chop them into bite-sized pieces. One 15-ounce can is technically enough, but I usually go with two for extra sauciness. Fire-roasted tomatoes work especially well for added depth and a hint of smokiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this a couple weeks ago. I am making again tonight! It’s so good
Yay! I’m so glad to hear you’re enjoying it! Thanks for the comment, I hope tonight’s batch is just as good! 😊
Can you provide the directions for a crockpot?
Sure, after you get to step 7, toss everything in a slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours. If you want to skip the extra steps for sautéing on the stove you can just toss everything in the slow cooker from the start but the sauteing step really will add more flavor.
Another Mexican dish that I NEED to try too since I love all sorts of steak. Thanks for sharing another excellent recipe, Dahn.
You’re welcome, Angie. Enjoy!