Steak Picado Recipe

If you’re craving a dish that’s hearty, vibrant, and bursting with bold flavors, look no further than this Steak Picado Recipe. Tender pieces of steak, braised in a zesty tomato and chili sauce with plenty of onions and pickled jalapeños—it’s comfort food with undeniable personality!

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Ingredients You’ll Need

This Steak Picado Recipe leans on uncomplicated, everyday ingredients that each play a starring role—so don’t skip or substitute if you can help it! Every component, from the pickled jalapeños to the humble canned tomatoes, brings out essential flavors, vibrant color, and classic texture.

• Oil: Helps the steak sear and assures those flavorful brown bits that become the foundation of the sauce.
• Bottom round roast: When chopped into cubes, it turns succulent and tender after a long simmer.
• Salt, garlic powder, oregano, and cumin: This dynamic quartet lends savory, earthy, and aromatic depth.
• Onion: Thinly sliced and cooked down, onions give sweetness and texture to the base.
• Fresh garlic: Roughly chopped for a punchy, rustic flavor.
• Diced tomatoes with green chili: These cans pack tang and mild spice, building that delicious saucy consistency.
• Pickled jalapeños: The secret weapon—bringing heat plus a tangy brightness you can’t get anywhere else!
• Water: Just enough to ensure your meat stays juicy and the sauce is glossy and rich.
• Fresh cilantro: Stirred in at the end for a fresh, herby finish that cuts through the richness.

Variations

One of the best things about Steak Picado is just how adaptable it is! Don’t be afraid to put your own spin on things—this recipe is forgiving, flexible, and ready to cater to your pantry or personal cravings.

• Make it Vegetarian: Swap the steak for portobello mushrooms or hearty tofu cubes for a surprisingly satisfying plant-based version.
• Customize the Heat: Dial up the amount of pickled jalapeños for extra spice, or stick to mild canned green chiles if you want things gentler.
• Add More Veggies: Stir in bell pepper strips, diced carrots, or zucchini during the simmer for extra color, texture, and nutrition.
• Swap the Protein: Try using boneless chicken thighs or pork shoulder—you’ll get an entirely new flavor profile with the same delicious method!

How to Make Steak Picado Recipe

Step 1: Sear the Steak

Heat up your largest, heaviest pan over medium-high heat—cast iron or a Dutch oven are both ideal. Once the pan is smoking hot, add your oil, then carefully spread the chopped steak in an even layer. Let it sit undisturbed for a few minutes so it really develops a golden-brown crust (that means maximum flavor!).

Step 2: Season and Stir

Sprinkle the beef generously with salt, garlic powder, oregano, and cumin. As the steak starts to take on color, give it a stir to coat every piece in those warming spices, then reduce the heat to medium so nothing burns.

Step 3: Add Onion and Garlic

Toss in your onion slices and roughly chopped garlic. Sauté for 3–5 minutes, stirring occasionally, until the onions start to soften and turn translucent, perfuming your kitchen with their sweetness.

Step 4: Build the Sauce

Pour in the diced tomatoes with green chili, the chopped pickled jalapeños, and just enough water to barely cover the meat and veggies. If your pan is smaller, you won’t need much; the key is having enough liquid to gently braise the meat until it’s perfectly tender.

Step 5: Simmer and Braise

Stir everything well, pop on the lid, and turn the heat down low. Let it gently bubble away for about 1½ hours, stirring every 15–20 minutes and checking that there’s always a little liquid in the pan. Don’t rush—this is where the magic (and the tenderness!) happens.

Step 6: Reduce and Finish

Remove the lid and allow the sauce to reduce for another 30 minutes over low heat, until it’s thick, glossy, and the steak is absolutely fork-tender. Finish with a sprinkle of salt and a big handful of fresh cilantro for a burst of color and flavor.

How to Serve Steak Picado Recipe

Garnishes

Top your Steak Picado with extra freshly chopped cilantro, a few extra pickled jalapeño slices for crunch and heat, and maybe a sprinkling of finely diced raw onion for a bright, zesty punch. A quick squeeze of lime just before serving adds irresistible freshness.

Side Dishes

This recipe practically begs for a soft, warm base. I love it spooned over fluffy Mexican rice, with a side of creamy refried beans, or piled into warm tortillas for an easy, hearty taco night. Don’t forget a wedge of avocado or a simple green salad to round things out!

Creative Ways to Present

Try serving Steak Picado family-style in a big, colorful dish at the center of the table—let everyone build their own tacos or burritos. For game day, pile it high on crispy tostadas with a layer of melted cheese. Or, serve it simmering in a cast iron skillet straight from the oven for maximum wow-factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the cooled Steak Picado to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making those next-day lunches or quick dinners even more satisfying.

Freezing

Steak Picado is a champion freezer meal! Once cooled, portion it into freezer-safe bags or containers, squeezing out extra air, and freeze for up to 3 months. Thaw overnight in the fridge—or gently reheat from frozen for a make-ahead weeknight win.

Reheating

Gently rewarm leftovers in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. The microwave works for smaller portions, just be sure to cover (to avoid splatter!) and stir halfway through until heated through.

FAQs

Final Thoughts

If you’re looking for a cozy, crowd-pleasing dish that’s big on flavor, this Steak Picado Recipe is calling your name. Give it a try—you’ll fall in love with the tender steak, zesty sauce, and the irresistible urge to grab another tortilla. Invite some friends over, serve it family-style, and let the good times and delicious bites roll!

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