Ranchero Beef Steak

The sauce in this recipe goes well with any Canadian beef grilling or marinating steak. It is somewhat spicy and contains garden vegetables. For a milder taste, use half of the chipotle pepper.

 

Yields46 Servings
Cook Time20 mins
 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
1

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.

2

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.

3

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.

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

1

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.

2

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.

3

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.

Ranchero Beef Steak