Steak Ranchero Recipe
Ingredients
| Steak sauce | 2/3 Cup (16 tbs) | |
| 2/3 cup mild, medium or hot thick and chunky salsa | ||
| Lime juice | 2 Tablespoon | |
| 1 (1-pound) beef top round steak, about 3/4 inch thick | ||
| Ripe olives | 1/3 Cup (16 tbs), sliced | |
| Lettuce | 4 Cup (16 tbs), shredded | |
| Dairy sour cream | 1/3 Cup (16 tbs) | |
Directions
In small bowl, combine steak sauce, salsa and lime juice.
Place steak in glass dish; coat both sides with 1/2 cup salsa mixture.
Cover; chill 1 hour, turning occasionally.
In small saucepan, over medium heat, heat remaining salsa mixture.
Reserve 2 tablespoons olives for garnish; stir remaining olives into sauce.
Keep warm.
Remove steak from marinade.
Grill over medium heat for 6 minutes on each side or until done, turning once.
To serve, arrange lettuce on serving platter.
Thinly slice steak across grain; arrange over lettuce.
Top with warm sauce and sour cream.
Garnish with reserved olive slices.
Place steak in glass dish; coat both sides with 1/2 cup salsa mixture.
Cover; chill 1 hour, turning occasionally.
In small saucepan, over medium heat, heat remaining salsa mixture.
Reserve 2 tablespoons olives for garnish; stir remaining olives into sauce.
Keep warm.
Remove steak from marinade.
Grill over medium heat for 6 minutes on each side or until done, turning once.
To serve, arrange lettuce on serving platter.
Thinly slice steak across grain; arrange over lettuce.
Top with warm sauce and sour cream.
Garnish with reserved olive slices.
Chef
