Ranchero Steaks with Refried Black Beans

  • Active Time 45m
  • Total Time 1h 55m

Serves 4

This steak dish, prepared in the rustic Mexican style, features a staple tomato sauce typically made early in the morning in restaurants and market food stands all across the country. It is then used with all kinds of dishes, from corn to fish and beef, throughout the day. Probably the best-known recipe that incorporates this sauce is Huevos Rancheros, which provides another example of its versatility. Refried beans are another favorite food found across Mexico; in the north, they tend to be made with red pinto beans, while in the south, refried black beans are more common.


  • For the Steaks:
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 4 tablespoons (1/4 cup) light olive oil
  • 4 boneless rib-eye steaks, about 10 ounces each
  • For the Beans:
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced white onion
  • 2 cups cooked black beans
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh cilantro
  • 3 tablespoons crumbled goat cheese (optional)
  • For the Sauce:
  • 1 pound plum tomatoes
  • 2 serrano chilies or 1 jalapeno chili
  • 1 tablespoon light olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely diced white onion
  • 2 poblano chilies or 3 green New Mexico or Anaheim chilies, roasted, peeled, seeded and finely diced
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro



Combine the salt, cumin, coriander and oil in a shallow dish or bowl. Massage the steaks with this mixture and let sit room temperature for 1 hour.


Heat the oil in a heavy, deepsided skillet or nonstick pan and saute the garlic and onion over medium heat for about 5 minutes, until tender. Mash or roughly puree the beans and mix with the salt and cilantro in a mixing bowl before adding to the pan. Turn the heat to medium-low and cook the beans for about 10 minutes, using a spatula to prevent them from sticking to the bottom of the pan. The beans should look dry and a little crusty on top. Keep warm and sprinkle the goat cheese over just before serving if desired.


Place the tomatoes and serrano chiles under the broiler and sear, turning often, about 5 minutes, until lightly blackened on all sides. Remove, chop together, and set aside. Heat the oil in a heavy saute pan or skillet and saute the garlic and onions over medium-low heat for about 7 minutes, until soft but not brown. Add the blackened tomatoes and serrano chilies, the roasted poblano chilies and salt. Turn the heat to low, cover the pan, and simmer for about 20 minutes, adding a little water if necessary. Stir in the cilantro just before serving.

While the sauce is cooking, heat the grill. Grill the steaks for about 5 minutes per side for medium-rare or about 7 minutes per side for medium.


Place the steaks on warm serving plates and ladle the sauce over the steaks. Spoon the beans to the side of the steaks and serve immediately.

Tip: The secret to great refried beans is that there be enough oil in the pan to keep them moist on the bottom while they develop a thin, smooth crust on top.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5365

nutrition information per serving

859 calories; 50g total fat; 168mg cholesterol; 526mg sodium; 34g carbohydrates; 11g fiber; 69g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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