Ingredients:

  • 1.5 lbs flank steak or sirloin, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 medium tomatoes, chopped or one 14.5 oz can of diced tomatoes
  • 1-2 jalapeños, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Combine olive oil, cumin, paprika, garlic powder, lime juice, salt, and pepper in a bowl. Add the steak and coat evenly; marinate in the refrigerator for at least 30 minutes.
  2. Heat vegetable oil in a skillet over medium heat. Add chopped onions and sauté until translucent. Stir in minced garlic and cook until fragrant (1-2 minutes).
  3. Add chopped tomatoes, jalapeños, cumin, oregano, salt, and pepper. Simmer for 15-20 minutes until flavors meld and sauce thickens.
  4. Preheat grill or grill pan over high heat. Remove steak from marinade and grill for 5-7 minutes per side, or until internal temperature reaches 135°F (57°C) for medium-rare. Let the steak rest for 5 minutes before slicing.
  5. Slice the steak against the grain and serve topped with ranchero sauce. Garnish with chopped cilantro.