Ranchero Beef Steak
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Ranchero Beef Steak
- Cook Time: 20
- Total Time: 20
- Serving: 46
Ingredients
1 tbsp (15 mL) olive oil
1 cup (250 mL) sweet onion, cut lengthwise
1 ½ cups (375 mL) sliced mushrooms
1 bell pepper, sliced
3 garlic cloves, minced
½ tsp (2 mL) Herbes de Provence or dried thyme
3 tomatoes, diced
1 canned Chipotle pepper in adobe sauce, diced
1 cup (250 mL) tomato sauce
1 cup (250 mL) beer
2 tbsp (30 mL) barbecue sauce
1 lb (0.45 kg) Tri-tip, Flank, Top Sirloin Steak, 1-inch (2.5 cm) thick
kosher salt and freshly ground pepper
Directions
Heat oil in non stick pan on medium high heat; cook onion, mushrooms, pepper, garlic and herbs for 5 minutes or until vegetables start to soften and to brown. Add tomatoes and chipotle pepper; cook to soften until liquid has reduced.
Heat tomato sauce, beer and barbecue sauce; bring to a boil. Reduce heat to medium low and simmer approximately 15 minutes stirring occasionally or until liquid has reduced to half or third.
Meanwhile, season steak with salt and pepper. Grill over medium high heat approximately 6 minutes per side or until desired degree of doneness. Let steak rest for 5 minutes. Cut against the grain in thin slices and serve with the sauce or offer sauce separately.
- Category: Grilling, Steak
- Method: Meals for 1 or 2, Meals in 30 Minutes
