Recipe For Steak Picado

Just Mexican Food

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.

Print Recipe

Prep Time 20

Cook Time 4 15

Total Time 4 35

Course Main Course

Cuisine Mexican

Servings 6

Equipment

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

Ingredients

2 lbs 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

Instructions

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.
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.
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.
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.
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.

Notes

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.

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