Ranchero Steak with Potatoes

Ingredients:

• 1 1/2 lb skirt steak
• 8 oz can of tomato sauce
• 2-3 Serrano peppers
• 3 Roma tomatoes
• 2 bay leaves
• 1 small white onion
• 1 garlic clove
• 3 small potatoes
• Salt and pepper to taste
• 5 tablespoons olive oil

Instructions:

1. Prepare the Potatoes: Begin by heating 4 tablespoons of olive oil in a large pan over medium heat. Add the sliced potatoes and cook until they are tender and slightly golden. Once done, remove the potatoes from the pan and set them aside.
2. Infuse the Oil with Garlic: In the same pan, add the minced garlic to the remaining oil. Let the garlic infuse its flavor into the oil for about a minute, being careful not to let it burn.
3. Cook the Steak: Next, add the thinly sliced skirt steak to the pan. Cook the steak until it releases all its juices and is browned on all sides. Remove the steak from the pan and set it aside with the potatoes.
4. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pan. Toss in the sliced onions and Serrano peppers, cooking until the onions become translucent. Then, add the sliced Roma tomatoes and cook for about a minute, just until they begin to soften.
5. Create the Sauce: Pour in the tomato sauce and add the bay leaves to the pan. Allow the mixture to bubble and thicken slightly.
6. Combine and Simmer: Return the cooked steak and potatoes to the pan. Stir everything together to ensure the meat and potatoes are well coated with the sauce. Cover the pan and let it cook on low heat for 10 minutes to allow the flavors to meld.
7. Serve: Once done, remove from heat and serve your Ranchero Steak with Potatoes hot. Enjoy this flavorful dish with your favorite side, like rice or tortillas.