Description
A flavorful and comforting Steak Picado recipe made with tender pieces of bottom round roast cooked in a savory tomato and chili sauce. This dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
Units
Scale
For the Steak:
- 2 tablespoons oil
- 2 lbs bottom round roast, chopped into 1” pieces
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon cumin
For the Sauce:
- 1 large onion, finely sliced
- 3 cloves garlic, roughly chopped
- 2 10 oz cans diced tomatoes with green chili
- 1 tablespoon pickled jalapenos, chopped
- 1/2 cup water (or more if using a large pan)
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Prepare the Steak: Heat up a large, heavy-bottomed pan over medium-high heat. Add oil once hot. Add the chopped steak, spread it evenly, sprinkle with salt, garlic powder, oregano, and cumin.
- Cook the Steak: Stir spices into the meat once it starts browning. Reduce heat to medium. Add onion and garlic; cook for 3-5 minutes.
- Add Sauce Ingredients: Add tomatoes, jalapenos, and enough water to cover the meat slightly. Stir, cover, and simmer over low heat for 1.5 hours, stirring occasionally.
- Finish the Dish: Uncover, simmer for 30 more minutes to thicken the sauce. Season with salt and cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
