5-Step Recipe For Steak Picado Delicious and Simple!

This recipe for steak Picado is delicious, simple, and great for beginners who want to cook large meals for their loved ones! You can eat steak Picado with virtually any side dish. It is a savory food that uses beef, vegetables, and many seasonings for a strong flavor.

It should only take you about 1 hour and 20 minutes to complete this recipe. Although this is true, you can take longer if you want to add any ingredients or use different equipment.

Jump to Recipe

What Is Steak Picado?

Steak Picado is a steak dish. Picado is a Spanish word that refers to when something is chopped. In this case, the dish’s main ingredient in this recipe for Steak Picado is chopped steak. Steak is tough meat that requires patience, experience, and time to cook properly. It is easy to accidentally overcook a steak.

However, when steak meat is chopped into slices and smaller chunks, it is easier to tell when the meat is cooked because it is not so thick. Authentic Mexican steak Picado is served as a stew with a thick liquid and various vegetables that soak in the flavors of the meat and broth.

What Do You Eat With Steak Picado?

Steak Picado is a favorite dish in my home because of how flexible it is! I recommend making enough to have leftovers so you can serve this meaty dish with complementary sides. Most of the time, Mexican households will serve Steak Picado with white rice.

Although you can use yellow rice, the meat and broth already have flavor, which the white rice soaks up nicely. Yellow rice has already been cooked with seasonings and a base that gives it flavor and color. Not only is white rice a good choice, but corn tortillas.

If you have any leftovers, don’t be afraid to eat the Steak Picado with tortillas! I love eating tortillas when they are warm and toasty. You can use a pan with butter and oil to toast the tortillas for this recipe for Steak Picado. It is a great meal when you are on the go as it is easy to pack and reheat.

What You Will Need To Make This Recipe For Steak Picado

Ingredients

• 2lbs of Beef Steak Cubed
• 5 Large Red Tomatoes. If you do not have access to fresh tomatoes, you can buy tomato paste or diced tomatoes. However, the flavor will not be as fresh.

• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 6 Cups of Water
• 2 tbsp. of Olive Oil. If you do not have olive oil, you can substitute it with vegetable oil. It will not change the cooking time or preparation, however, the dish may be oilier if you use vegetable or canola oil.

• 1 Yellow Spanish Onion
• 3 Jalapenos
• 2 tbsp. of Cumin
• 1 tbsp. of Red Chili Peppers
• 1 tsp. of Onion Powder
• 2 tbsp. of Garlic Powder

Equipment

• Cutting Board
• Knife
• Skillet
• 1 Large Plate
• Paper Towel Roll
• Stewpot
• Stirring Spoon

Step By Step Instructions For This Recipe For Steak Picado

Step 1: Cut the Vegetables

During the first step in this recipe for Steak Picado, you should cut all of your vegetables and put them to the side. This way, you can diminish the risk of cross-contaminating raw meat with vegetables.

Step 2: Brown the Meat with Olive Oil

Add a small amount of olive oil to your skillet. In this recipe for Steak Picado, you should raise the stovetop temperature to medium-high to brown the meat. Add the meat to the oil to brown it. The only way to safely consume beef is when the internal temperature is 145 degrees Fahrenheit.

When the outside of the meat is brown and crispy, but the inside has no pink, it is done. Set the meat aside as well to cool, before adding the rest of the ingredients.

Step 3: Add the Ingredients to the Large Stewpot

In the large stewpot, add the vegetables, seasonings, and remaining liquids. It is time to cook all the ingredients together for about 4 hours on low heat. Cover with a lid and stir every 30 minutes.

Step 4: Cool and Serve

You should let the dish cool before serving as it is very hot. This recipe for Steak Picado is easy since it cooks for long without full-time supervision.

Step 5: Toppings and Sides

After the dish is cool, you can add any toppings and cook the sides you would like. The most common sides are corn flour tortillas and white rice. Both are versatile and soak the flavors well. You can also serve the meat with salsa drizzled on top. The green and reds give the dish a splash of color while also adding flavor.



Tips And Tricks

Although this recipe for Steak Picado does not use a pressure cooker, you can use one! If you have the time and the ability to supervise your food, I recommend using pressure or a slow cooker. Crockpots work well for this steak Picado recipe as the rich flavors penetrate the steak meat well over time.

Not only can you use a crockpot to establish the flavors, but you can pre-marinate the steak meat. The day before you want to cook this dish, you should take a zip lock bag and add the meat. Cut the vegetables and add them to the bag. Pour the seasonings, water, and oil mixtures into the zip lock bag.

You can increase the deliciousness of this recipe for Steak Picado by leaving the zip lock bag in the fridge for a minimum of 24 hours. You can also massage the ingredients into the steak meat over the bag.

Serving Size and Preparation Time

What do you think about this recipe for Steak Picado? It is a quick and popular dish eaten in Mexican households. This chopped steak stew is savory and thick. You can serve the meat mixture over rice and eat it with tortillas.

Let us know in the comment section below what you think about this recipe. If you know anyone else who is a steak lover, share this recipe for steak Picado tacos, with them!