Bistec ranchero
Serves 6
Easy
Prep:
Cook:
Warm up for supper with this easy dish of thin steak strips, quickly fried and cooked with vegetables. Serve hot with refried beans
and warm corn tortillas
Skip to ingredients
Units:
- 3 tbsp rapeseed oil
- 1 onionthinly sliced
- 2 garlic clovesfinely chopped
- 3 medium tomatoesroughly chopped
- 1 green pepperthinly sliced
- 2 large red potatoespeeled and thinly sliced
- 1 fresh jalapeñowhole and pierced with a sharp knife a few times
- 1 tbsp sea salt flakes
- 550g bavette steakthinly sliced
- ¼ tsp dried oregano
- small handful of corianderfinely chopped
- 50ml double cream
To serve
- toasted corn tortillasand refried beans
Nutrition: Per serving (6)
- kcal317
- fat20g
- saturates7g
- carbs16g
- sugars4g
- fibre3g
- protein16g
- salt2.61g
Method
step 1
In a large saucepan, heat the oil over a medium heat. Add the onion and fry for 4-5 mins until soft and translucent. Stir in the garlic and fry for another 2 mins until fragrant. Stir in the tomatoes and green pepper. Cook for 5-7 mins until the tomatoes begin to soften and break down.
step 2
Add the potatoes, whole jalapeño, the sea salt flakes, 100ml water and season with black pepper. Mix well, lower the heat, cover with a lid and let it simmer for 10-12 mins. Stir occasionally to ensure it doesn’t dry out and that the potatoes cook evenly. When the potatoes are almost tender, add the sliced steak. Stir gently and cook, with the lid on, for another 6-8 mins, mixing occasionally. Just before serving, add the dried oregano, coriander and double cream. When stirring, be careful not to break up the potatoes. They should stay whole but be tender at the end of cooking.
step 3
Mix gently and cook for a final 2 mins. Serve hot with refried beans and warm corn tortillas on the side.
