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Recipes
Grilled Steak with Ranchero Sauce

Grilling

Grilled Steak with Ranchero Sauce

15 min prep

40 min cooking

Serves 4

Difficulty 2/5

Pay homage to the grill with your favourite Canadian beef steak. The sauce in this recipe goes well with any Grilling or Marinating steak -- it's somewhat smoky and spicy and loaded with garden vegetables. If you can't take the heat, reduce the amount of chipotle pepper by half.

Ingredients

1 tbsp (15 mL) olive oil 1 sweet onion, sliced lengthwise 1½ cups (375 mL) sliced mushrooms 1 sweet red pepper, cut into strips 3 cloves garlic, minced ½ tsp (2 mL) herbes de Provence or dried thyme 3 tomatoes, diced 1 canned chipotle pepper in adobo sauce, divided 1 cup (250 mL) EACH tomato sauce and beer 2 tbsp (30 mL) barbecue sauce 1 lb (500 g) Beef Bottom Sirloin Flap Grilling Steak, 1 inch (2.5 cm) thick Salt and fresh ground pepper Lime wedges

Get Ingredients

Directions

1. Heat oil in over medium-high heat in large nonstick skillet; cook onion, mushrooms, red pepper, garlic and herbes de Provence, stirring, for about 10 minutes or until vegetables start to soften and brown. Add tomatoes and chipotle pepper; cook, stirring often, for about 8 minutes or until most of the liquid has evaporated. 2. Stir in tomato sauce, beer and barbecue sauce; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes stirring occasionally or until liquid has reduced to half or third. 3. Meanwhile, pat steak dry with paper towel and season all over with salt and pepper to your taste. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 4. Transfer steak to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices and serve with the vegetables, sauce and lime wedges to squeeze over top.

Tip

For best browning and flavour, pat steaks dry with paper towels before grilling.

How to Cook It

Grilling

Cuts Used in This Recipe

Steaks

Bottom Sirloin Flap Grilling Steak (Bavette Style)

Bottom Sirloin Flap Meat

Bottom Sirloin Flap Meat "Arrachera" style

More to Explore

Where to Find Canadian Beef (opens in a new tab)

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World Cuisine (opens in a new tab)

Frequently Asked Questions (opens in a new tab)

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Canada Beef Network

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Food Service Gateway (opens in a new tab)

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.