Steak Ranchero

Ingredients

2 lbs petite sirloin cut into slices, removing any gristle or fat chunks)

1 diced large hatch chile

1 small onion diced

1 bell pepper diced or julienned

1 small can tomato sauce

2 tablespoons tomato paste

1/3 cup green olive brine or white wine

Dry rub:

2 heaping teaspoons green New Mexico chile powder

2 teaspoons granulated garlic

3 teaspoons onion powder

2 teaspoons ground cumin

2 teaspoons GrillMates Montreal Steak seasoning

1 teaspoon sea salt

Optional serving items

rice

tortillas

Directions

Rub all dry ingredients into sliced meat with your hands, rub in well and set aside for half hour.

Heat pan on med-high heat, add olive oil to civet bottom of pan. Add meat when oil is shimmering. Spread it out so it will brown evenly. When browned bits start to form on bottom of pan, add diced veggies, sauté until slightly softened.

Then deglaze with brine or wine, scraping up all the yummy browned stuff from the bottom of pan.

Add tomato paste, dissolve with pan juices. Add tomato sauce, if sauce seems too dry, add a little water.

Stir well, cover and let braise on low heat for about 40 min, checking for salt. Give one last good stir, meat should he well seasoned and tender.

Serve over rice or with tortillas or both.