Bistec Ranchero con Frijoles Charros

Bistec Ranchero con Frijoles Charros ingredients

• 1.5 lbs sirloin steak
• 2 tbsp olive oil
• 0.5 medium white onion
• 3 cloves garlic
• 3 medium Roma tomatoes
• 1 jalapeño
• 0.75 cup beef broth
• 0.25 cup fresh cilantro
• 0.75 tsp salt
• 0.5 tsp black pepper
• 15 oz pinto beans
• 4 slices bacon
• 2 oz chorizo
• 0.25 cup white onion
• 2 cloves garlic
• 0.5 jalapeño
• 1 medium tomato
• 1 cup chicken broth
• 0.25 cup fresh cilantro
• 0.5 tsp salt

How to make Bistec Ranchero con Frijoles Charros

1. For the Frijoles Charros, heat a large saucepan over medium heat. Add the 4 diced bacon slices and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add 2 oz crumbled chorizo to the pan with the bacon fat and cook for 3-4 minutes, breaking it up with a spoon, until browned. Remove chorizo with a slotted spoon and set aside with the bacon.
3. Add 0.25 cup diced white onion and 0.5 minced jalapeño to the pan. Sauté for 3-4 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant.
4. Add 1 medium diced tomato to the pan, cooking for 3 minutes until it starts to break down. Pour in 1 cup chicken broth, add the 15 oz drained and rinsed pinto beans, and bring to a simmer. Stir in 0.5 teaspoon salt.
5. Reduce heat to low, cover, and let the Frijoles Charros simmer gently for 15-20 minutes, allowing the flavors to meld. Stir in half of the reserved crispy bacon and chorizo, along with 0.25 cup fresh chopped cilantro, just before serving.
6. For the Bistec Ranchero, pat the 1.5 lbs sirloin steak strips dry with paper towels and season them with 0.75 teaspoon salt and 0.5 teaspoon black pepper.
7. Heat 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Add the seasoned steak in batches if necessary to avoid overcrowding, and sear for 3-4 minutes, turning once, until well browned on all sides. Remove the steak to a plate and set aside.
8. Reduce the heat to medium. Add 0.5 sliced white onion to the skillet and cook for 4-5 minutes until softened and lightly caramelized. Add 3 minced garlic cloves and 1 diced jalapeño (seeded for less heat) and cook for another 2 minutes until fragrant.
9. Stir in the 3 diced Roma tomatoes and cook for 5-7 minutes, breaking them down with your spoon, until a rustic sauce forms. Pour in 0.75 cup beef broth and bring to a gentle simmer.
10. Return the seared steak to the skillet, stirring to coat with the ranchero sauce. Cover and simmer over low heat for 10-15 minutes, or until the steak is tender and the sauce has thickened slightly. Stir in 0.25 cup fresh chopped cilantro.
11. Serve the Bistec Ranchero hot, alongside generous portions of the Frijoles Charros, garnished with the remaining crispy bacon and chorizo.

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