Ranch steak, also known as boneless chuck shoulder center cut steak is a little tough but always incredibly flavorful. Perfect for grilling, pan fry or broiled. Since it does best when marinated, it was a perfect choice for Sofrito-Marinated Ranch Steak.
Sofrito-Marinated Ranch Steak

Sofrito-Marinated Ranch Steak
Prep time
Cook time
Total time
An outstanding steak recipe adapted from Brett Smith of Zolo Southwestern Grill in Boulder, Colo. Its spicy nature adds excitement to your palate!
Recipe type: Main Course
Cuisine: Mexican
Serves: 4
Sofrito-Marinated Ranch Steaks
  • 4 (8 ounce) steaks Ranch steaks
  • 8 ounces Sofrito marinade, recipe follows
  • 8 ounces Ranchero Sauce, recipe follows
Sofrito Marinade
  • 2 Cups blended oil
  • 1 Cup cider vinegar
  • 2 white onions, coarsely chopped
  • 4 limes, cut into 6 wedges each
  • 8 Guajillo chiles, seeded, chopped
  • 4 Poblano chiles, seeded, chopped
  • 2 Anaheim chiles, seeded, chopped
  • 3 Jalapeños, seeded, chopped
  • 1/2 bunch cilantro
  • 1/2 Cup roasted garlic cloves
  • 2 Tablespoons achiote paste
Ranchero Sauce
  • 2 white onion, charred on the grill, chopped
  • 14 Roma tomatoes, charred on the grill
  • 1 (46 ounce) can tomato juice
  • 2 ounces New Mexican red chiles
  • 2 chiles de arbol
  • 1/2 Cup lime juice, freshly squeezed
  • 1/4 Cup red wine vinegar
  • 2 Tablespoons honey
  • salt and pepper, to taste
  • 1/2 Cup roasted garlic cloves
Sofrito-Marinated Ranch Steaks
  1. Coat each steak in 1 to 2 ounces of Sofrito marinade. Marinate for 24 hours.
  2. Remove steaks from marinade. Grill to desired doneness.
  3. Serve each steak with 2 ounces of Ranchero Sauce.
Sofrito Marinade
  1. Blend all ingredients (including the whole limes, not just the juice). Reserve.
  2. Yields 3 Quarts
Ranchero Sauce
  1. Sweat onion and garlic in 2 Tablespoons vegetable-olive oil blend until soft.
  2. Add the remaining ingredients. Simmer for 30 minutes, then purée until smooth. Taste for seasoning.
  3. Yields 1 gallon
Save extra Sofrito Marinade for chicken, fish, pork or beef. Refrigerate extra for up to two weeks.
Retain the extra Ranchero Sauce for other dishes. May be frozen.

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