Cube Steak Ranchero with Charred Tomato Salsa

By AislePrompt Editorial · Published 2026-09-06 · Updated 2026-09-06

Cube steaks smothered in a smoky charred tomato ranchero salsa made from fire-roasted tomatoes, dried chiles, and garlic — a bold, deeply flavored Mexican preparation. Serve with warm flour tortillas and refried beans for a hearty, satisfying plate. This Mexican-inspired beef recipe, ready in about 50 minutes, pairs cube steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 456 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs total) cube steak
• 1.5 tsp, divided kosher salt
• 3/4 tsp black pepper
• 1 tsp cumin
• 3 tbsp vegetable oil
• 6 large, halved Roma tomatoes
• 2, halved serrano chiles
• 1, halved jalapeño
• 1 medium, quartered white onion
• 4, unpeeled garlic cloves
• 1, stemmed and seeded dried ancho chile
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/4 cup, chopped fresh cilantro
• 8, for serving warm flour tortillas
• 1 can, warmed refried black beans
• 1/3 cup, crumbled queso fresco

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season cube steaks with 1 tsp salt, pepper, and cumin on both sides.
2. Step 2: Heat a dry cast-iron skillet or comal over high heat until very hot. Char tomato halves, serrano and jalapeño halves, onion quarters, and unpeeled garlic until blackened in spots, turning occasionally, about 8-10 minutes total. Remove garlic and squeeze out cloves.
3. Step 3: Soak dried ancho chile in boiling water for 5 minutes until pliable; drain.
4. Step 4: Blend charred vegetables (with any juices), garlic, soaked ancho chile, chicken broth, oregano, and remaining 1/2 tsp salt until slightly chunky. Taste and adjust seasoning.
5. Step 5: Heat 2 tbsp oil in the same skillet over medium-high heat. Sear cube steaks 2-3 minutes per side until browned. Remove to a plate.
6. Step 6: Add remaining oil to skillet, pour in salsa (it will spatter), and cook over medium heat for 5 minutes, stirring, until darkened and thickened.
7. Step 7: Return steaks to the skillet, cover, and simmer in the salsa for 15 minutes over low heat until very tender.
8. Step 8: Serve steaks topped with salsa, garnished with cilantro and queso fresco, alongside warm tortillas and refried beans.