Go Back Email Link
This image shows the juicy Ranchera Meat served on a plate, garnished with fresh herbs and sides, highlighting the delicious, savory, and citrusy flavors of the dish.

Ranchera Meat Recipe

Smoky, savory, citrusy, and slightly sweet, this Ranchera Meat is marinated with Carne Asada flavors and grilled for a delicious dinner.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Marinating Time: 2 hours
Total Time: 2 hours 16 minutes
Calories: 448kcal
Author: Anne Carter
Servings: 0

Equipment

  • Grill Pan
  • Tongs
  • High Speed Blender
  • Metal Bowl
  • Pie Dish (Optional)

Ingredients

  • 2 pounds flap steak
  • ⅓ cup orange juice from 1 fresh orange
  • ½ small onion white peeled, cut in half
  • 2 jalapeños
  • 2 tablespoons lime juice from 1 fresh lime
  • 4 cloves garlic peeled
  • ½ bunch cilantro rinsed well
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons soy sauce reduced sodium
  • 8 ounces beer lager
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt

Instructions

Jalapeños

  • Place jalapeños directly over the flame of a gas grill or under the broiler until the skin is blackened, turning with tongs as needed.
    This image shows jalapeños being charred directly over a gas grill flame, with their skins blackening to add a smoky flavor to the marinade.
  • Remove from heat and place in a metal bowl. Cover with a lid or plastic wrap.
  • After a few minutes, remove the cover and use a paring knife to peel off the skin.
  • Remove the stem, split the jalapeños in half, and use a spoon to remove the seeds and membrane.
    This image shows the blackened skins of charred jalapeños being peeled off, with the seeds and membranes being removed, preparing them for the marinade.
  • Set the prepared jalapeños aside to add to the blender.
    This image shows the ingredients for the marinade, including orange juice, onion, jalapeños, garlic, cilantro, and spices, being blended in a high-speed blender to create a smooth marinade.

Marinade

  • Add all marinade ingredients, except for the meat, to a high-speed blender or food processor.
  • Blend until the mixture is smooth.

Meat

  • Place the meat in a nonreactive container like a ceramic pie dish or a large resealable plastic bag.
  • Pour the marinade over the meat, ensuring it’s well-coated, and cover the container.
    This image shows the marinade being poured over flap steak in a container, ensuring the meat is well-coated before being refrigerated to marinate
  • Refrigerate for 2 to 24 hours.
  • Remove from the fridge 1 to 2 hours before cooking. Drain and discard the marinade.
  • Pat the meat dry with paper towels before cooking.

For Traditional Grill

  • Preheat a charcoal or gas grill to high heat.
  • Brush the steaks with olive oil and place them on the grill, directly over the coals if using charcoal.
    This image shows marinated flap steak being seared on a high heat charcoal grill, achieving a perfect char and sear on the meat.
  • Cook for 1 to 3 minutes per side until seared.
  • Remove from the grill and let rest for 10 minutes.
  • Thinly slice the meat against the grain on a bias before serving.

For Grill Pan

  • Preheat the grill pan on high heat.
  • Lightly spray or brush the pan with oil.
  • Add the meat to the hot grill pan and cook for 1 to 2 minutes on each side, until just cooked through.
  • Remove the meat when the internal temperature reaches 125°F.
  • Let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.
    This image shows grilled flap steak resting before being sliced thinly against the grain, preparing it for serving.

Nutrition

Calories: 448kcal | Carbohydrates: 13g | Protein: 51g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Potassium: 993mg | Fiber: 2g | Sugar: 6g | Vitamin C: 23mg | Calcium: 83mg | Iron: 5mg