Entree: United States – Arizona, Southwestern United States – Arizona Ranch Steak

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 55 min

Ingredients

- 4 ranch steaks (or top sirloin), approx. 8–10 oz (225–280 g) each, trimmed
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper

Spice rub:
- 2 tbsp (16 g) chili powder
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) garlic powder
- 1/2 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (2 g) ancho chile powder or mild ground cayenne (optional for heat)

Pinto beans:
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) chili powder (from pantry)
- 1/2 tsp (2 g) ground cumin
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) chopped fresh cilantro

Grilled vegetables and salsa:
- 2 ears corn on the cob, husks removed (or 2 cups / 300 g kernels)
- 2 small poblano peppers, halved and seeded
- 1 medium zucchini, cut lengthwise into 1/2-inch (1.25 cm) planks (about 8 oz / 225 g)
- 1 small red onion, cut into 1/2-inch (1.25 cm) wedges (about 6 oz / 170 g)
- 2 tbsp (30 ml) olive oil
- Salt and black pepper to taste
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1/4 tsp (1 g) ground cumin

To serve:
- 8 flour or corn tortillas (8-inch), warmed
- Lime wedges
- Extra chopped cilantro

Instructions

Short Description:
A boldly seasoned grilled steak in the Southwestern style, served with spiced pinto beans and charred grilled vegetables and warm tortillas for a complete main-course plate.

Regional Notes:
This Arizona version emphasizes local Southwestern spices—chili powder, cumin, smoked paprika—and outdoor grilling over high heat. It pairs the steak with traditional regional accompaniments: pinto beans and charred vegetables (corn, poblanos, zucchini), reflecting common Arizona ranch and backyard-cookout flavors rather than a generic steak dinner.

1. Make the spice rub: in a small bowl combine chili powder, smoked paprika, ground cumin, garlic powder, dried oregano, and ancho or cayenne (if using). Mix and set aside.
2. Prep the steaks: pat steaks dry with paper towels. Rub each with 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) Worcestershire sauce. Sprinkle both sides evenly with 2 tsp (10 g) kosher salt and 1 tsp (5 g) black pepper, then press the spice rub onto both sides of each steak to coat. Let steaks sit at room temperature 20–30 minutes while you prepare the sides.
3. Start the beans: in a medium skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Remove most of the rendered fat, leaving about 1 tbsp (15 ml) in the pan. Add the chopped onion and cook until soft and translucent, 4–5 minutes. Add garlic and cook 30 seconds more.
4. Finish the beans: stir in tomato paste, 1 tsp (5 g) chili powder, and 1/2 tsp (2 g) cumin; cook 1 minute. Add the drained pinto beans and 1 cup (240 ml) chicken stock (or water). Bring to a simmer, reduce heat to low and simmer gently 10–12 minutes, stirring occasionally until slightly thickened. Stir in apple cider vinegar and chopped cilantro, adjust salt and pepper, then keep warm on lowest heat while you grill.
5. Preheat the grill: prepare a gas or charcoal grill for direct high heat (about 450–500°F / 230–260°C). If using a charcoal grill, let coals become hot and ashy. Oil the grate just before grilling.
6. Grill the vegetables: toss corn, poblano halves (skin side up), zucchini planks, and red onion wedges with 2 tbsp (30 ml) olive oil and a pinch of salt and pepper. Place on the hot grill. Grill corn, turning occasionally, 8–10 minutes until charred in spots. Grill poblano halves skin-side down until blistered, about 6–8 minutes; turn and cook another 2 minutes. Grill zucchini and onion until softened and charred, 3–5 minutes per side. Transfer vegetables to a cutting board.
7. Make quick corn salsa: if you grilled whole ears, cut kernels from cobs (about 2 cups / 300 g). Finely chop one poblano or remove skin and mince for milder heat. In a bowl combine corn kernels, 1/4 cup (15 g) chopped cilantro, jalapeño (if using), lime juice (2 tbsp / 30 ml), and 1/4 tsp (1 g) ground cumin. Season with salt and pepper to taste.
8. Grill the steaks: place steaks over the hottest part of the grill and sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), or longer for desired doneness. Use tongs; avoid pressing the meat. Remove steaks to a plate and tent loosely with foil. Rest 5–10 minutes.
9. Slice and assemble: slice steaks against the grain into 1/4-inch (6 mm) slices. Plate each portion with a generous scoop of spiced pinto beans, a portion of grilled vegetables (including some roasted poblano and zucchini), and a spoonful of corn-cilantro salsa. Warm tortillas on the grill 20–30 seconds per side and serve alongside with lime wedges and extra cilantro.
10. Serve: offer tortillas for making steak-and-bean tacos or serve as plated entrees. Leftover beans can be spooned on tortillas as a starch; grilled vegetables provide the vegetable component.