Ranchero Steak with Potatoes

Ranchero Steak with Potatoes is a cozy, homey skillet meal packed with classic Mexican flavors. Thin slices of skirt steak are simmered in a tomato-serrano sauce with tender potatoes, onions, and garlic, so every bite is rich, saucy, and just a little spicy. It’s simple enough for a weeknight but nostalgic and flavorful enough to feel special, especially if you serve it with warm tortillas to soak up all the juices. This is the kind of dish that tastes like it’s been simmering in a family kitchen for years, even though it comes together in under an hour. Add rice or beans on the side and you’ve got a full, comforting meal.

Ingredients

• 1 1/2 lb skirt steak, thinly sliced
• 3 small potatoes, sliced
• 1 (8 oz) can tomato sauce
• 2–3 serrano peppers, sliced
• 3 Roma tomatoes, sliced
• 2 bay leaves
• 1 small white onion, sliced
• 1 garlic clove, minced
• 5 tablespoons olive oil, divided
• Salt and pepper, to taste

Directions

1. Add 4 tablespoons of olive oil to a large skillet over medium heat. Add the sliced potatoes and cook until tender and lightly golden, stirring occasionally. Remove potatoes from the pan and set aside.
2. In the same skillet, add the minced garlic to the remaining oil and cook briefly until fragrant.
3. Add the thinly sliced skirt steak, season with salt and pepper, and cook until it releases its juices and is mostly cooked through. Remove the steak from the pan and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet, then add the sliced onion and serrano peppers. Cook until the onion is translucent and softened.
5. Stir in the sliced Roma tomatoes and cook for about 1 minute.
6. Pour in the tomato sauce and add the bay leaves. Let the mixture bubble and come to a gentle simmer.
7. Return the cooked steak and potatoes to the skillet, stirring well to coat everything in the sauce.
8. Cover and cook on low heat for about 10 minutes to let the flavors meld and the sauce thicken slightly. Taste and adjust salt and pepper if needed.
9. Serve hot with warm tortillas, rice, or beans.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 4

Tips

For the best texture and flavor, slice the skirt steak thinly against the grain so it stays tender, and don’t rush the step where everything simmers together—the extra 10 minutes lets the potatoes soak up that ranchero sauce.

If you prefer less heat, use just 1 serrano pepper and remove the seeds and membranes; leftovers can be stored in the fridge for up to 3 days and reheat really well in a skillet or microwave with a splash of water if needed.

FAQ

Can I use a different cut of steak?
Yes, flank steak or thinly sliced sirloin also work; just be sure to cut against the grain so the meat stays tender.

Can I use jalapeños instead of serranos?
You can—jalapeños are usually a bit milder, so they’re a good swap if you want less spice.

Do I have to peel the potatoes?
No, peeling is optional; thin-skinned potatoes can be left unpeeled, just wash them well.

What can I serve with Ranchero Steak with Potatoes?
Warm flour or corn tortillas, Mexican rice, refried or black beans, and a simple salad or sliced avocado all pair perfectly.

Can I make this ahead of time?
Yes, it reheats nicely; the sauce may thicken as it sits, so add a splash of water or broth when warming it back up.