Prep 10 mins
Cook 8 mins
My husband asked me to make his steak ranchero style, so naturally I went to Zaar to look up a recipe and to my surprise there was none. Well, I've fixed that! Here is one adapted from Del Monte!
- 411.06 g can diced tomatoes, drained (or use 1 1/2 cups fresh if desired)
- 1 garlic clove, crushed
- 29.58-44.37 ml fresh lime juice
- 2.46 ml ground cumin (optional)
- 236.59 ml cooked kidney bean (or beans of choice)
- 78.07 ml sliced green onion
- 4.92 ml jalapeno pepper, chopped (optional)
- 29.58 ml chopped cilantro (optional)
- 29.58 ml chopped parsley (optional)
- 453.59 g beef steak
- 473.18 ml hot cooked rice
- Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
- Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
- Slice meat thin and top with tomato mixture.
- Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!
Very good! I used the basic recipe but changed it a bit. I made this recipe to help clean out my pantry and freezer so I used only 1/2 pound of round steaks, a lot less green onions (only had 2 green onions), skipped the cilantro and parsley and used the whole can of kidney beans (which I know is more than 1 cup). For the tomatoes I used a can of tomatoes with jalapenos plus I added the 1 jalapeno chopped. I also changed the directions slightly by cooking everything in a skillet (with the steak cut into strips) - and tossing it with the rice to serve. Thanks for a very easy and enjoyable recipe!
Really enjoyed this recipe, but then again we love the flavors of the Southwest. Like the other reviewer I did use a whole can of beans (black instead of kidney) and I did up the cumin based on personal preference. Will definitely make this again. Made for the Cook-A-Thon in memory of Sharon's husband.