Ingredients:

1 ½ lb beef steak (thinly sliced)

1 medium onion (sliced)

1-7 oz can of roasted and sliced poblano peppers (read notes)

1 lb potatoes (peeled and cut into cubes)

½ tsp garlic powder

½ tsp ground cumin

3 Tbsp olive oil

salt and pepper

For ranchero salsa

1 lb tomatoes

½ small onion

2 jalapeño peppers

1 garlic clove

½ tsp cumin seeds

salt

Directions:

Make Ranchero Salsa

Roast tomatoes, jalapeño peppers, onions and garlic on a cast iron skillet or comal until soft and charred.
Place garlic, cumin seeds, salt and onion in a blender with ½ cup water. Blend for about 1 minute then add chilies and tomatoes and pulse two or three times to give the salsa a “rustic” texture. Or you can also use a molcajete and grind all ingredients to your desired consistency.

Make bistec ranchero

Season the meat with salt, garlic powder, pepper and cumin.
Add oil to a pan and sear the meat for one minute over high heat.
Cover the pan and set the heat to the lowest. This will allow the meat to cook in its own juices and become very tender.
If you see the meat is still not cooked through add a little bit of water to create some steam and allow to keep cooking. Cook for about 30 minutes or until meat is very tender.
Once the meat is cooked, add onions and potatoes and stir for 2 minutes over moderate heat.
Now, pour in the ranchero salsa and season with salt.
Pour in water enough to cover the ingredients, bring to a boil and then mix in the can of roasted peppers (drained).
Cover the pan, set heat to medium-low and allow to cook until potatoes are tender (about 10 minutes) mixing from time to time.

Enjoy !!