Ranchero Steak with Potatoes

Ingredients:

For the Steak:

2 lbs of steak (like skirt or flank steak)

1 tsp of salt

1 tsp of black pepper

2 tbsp of olive oil

For the Ranchero Sauce:

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, diced

1 jalapeño, seeded and minced (optional for extra heat)

2 cups of canned diced tomatoes

1 tsp cumin

1 tsp smoked paprika

Salt and pepper to taste

1/4 cup of chopped cilantro

For the Potatoes:

4 large potatoes, peeled and cubed

2 tbsp olive oil

1 tsp paprika

Salt and pepper to taste

Instructions:

Prepare the Steak:

Season the steak with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook the steak for 4-5 minutes on each side (for medium-rare), or until desired doneness.

Remove from skillet and let it rest.

Make the Ranchero Sauce:

In the same skillet, add more olive oil if needed.

Sauté onion, garlic, bell pepper, and jalapeño until soft.

Add diced tomatoes, cumin, and smoked paprika. Simmer for about 10 minutes.

Season with salt and pepper, and stir in cilantro.

Cook the Potatoes:

Preheat the oven to 400°F (200°C).

Toss cubed potatoes with olive oil, paprika, salt, and pepper.

Spread them on a baking sheet and roast for 30-35 minutes, until golden and crispy.

Assemble the Dish:

Slice the rested steak.

Serve the steak topped with the ranchero sauce and a side of roasted potatoes.