Ranchero Beef Steak

Pay homage to the grill with your favourite Canadian beef steak. The sauce in this recipe goes well with any Grilling or Marinating steak -- it's somewhat smoky and spicy and loaded with garden vegetables. If you can't take the heat, reduce the amount of chipotle pepper by half.

RatingDifficultyBeginner

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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 sweet 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
 1 lb (0.45 kg) Flank, Top Sirloin or Tri-tip Steak, 1-inch (2.5 cm) thick
 kosher salt and freshly ground pepper

1

Heat oil in non-stick pan over medium high heat; cook onion, mushrooms, bell pepper, garlic and herbs for 5 minutes or until vegetables start to soften and brown. Add tomatoes and chipotle pepper; cook about 5 minutes or until most of the liquid has evaporated.

2

Stir in 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 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Let steak rest for 5 minutes. Cut into thin slices, across the grain and serve with the sauce.

Ingredients

 1 tbsp (15 mL) olive oil
 1 cup (250 mL) sweet onion, cut lengthwise
 1 ½ cups (375 mL) sliced mushrooms
 1 sweet 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
 1 lb (0.45 kg) Flank, Top Sirloin or Tri-tip Steak, 1-inch (2.5 cm) thick
 kosher salt and freshly ground pepper

Directions

1

Heat oil in non-stick pan over medium high heat; cook onion, mushrooms, bell pepper, garlic and herbs for 5 minutes or until vegetables start to soften and brown. Add tomatoes and chipotle pepper; cook about 5 minutes or until most of the liquid has evaporated.

2

Stir in 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 12 minutes, turning at least twice, to medium-rare doneness 145°F(63°C). Let steak rest for 5 minutes. Cut into thin slices, across the grain and serve with the sauce.

Ranchero Beef Steak
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