Steak Picado Recipe

This Steak Picado Recipe is pure comfort in a pan—tender bites of beef simmered with tomatoes, chiles, and aromatic spices until melt-in-your-mouth perfection! It’s a lively, colorful, saucy dish that’ll make your kitchen smell incredible and instantly transport you to your favorite neighborhood Mexican restaurant.

Ingredients You’ll Need

What I love most about this Steak Picado Recipe is just how simple but powerful the ingredient lineup is. Each piece brings that unmistakable punch—from the beef’s savoriness to the spicy, tangy brightness of tomatoes and jalapeños, and the freshness of just-chopped cilantro.

• Oil: Use a neutral oil like vegetable or canola to sear the beef and build flavor right from the start.
• Bottom round roast: Chopped into bite-sized pieces, this affordable cut becomes melt-in-your-mouth tender after braising.
• Salt, garlic powder, oregano, and cumin: This classic spice blend infuses the beef and sauce with savory, earthy warmth.
• Large onion: Sliced thinly to melt into the sauce and add natural sweetness.
• Fresh garlic cloves: Chopped for pops of garlicky goodness throughout the dish.
• Canned diced tomatoes with green chiles: These give both acidity and a touch of heat, making the sauce delicious and vibrant.
• Pickled jalapeños: Add tang and an extra kick—adjust according to your spice level preference.
• Water: Just enough for braising; keeps everything juicy and helps tenderize the meat.
• Fresh cilantro: Stirred in at the end for a fresh herbal burst that lifts all the flavors.

Variations

The true beauty of Steak Picado Recipe is how forgiving and flexible it is. Don’t be shy about customizing it—swap in your favorite peppers, or make it as mild or fiery as you like for a dish that’s all your own.

• Swap for Chicken or Pork: Substitute beef with boneless chicken thighs or pork shoulder for a lighter or slightly different flavor profile—just adjust the simmer time as needed.
• Veggie-Packed Version: Toss in sliced bell peppers, carrots, or even zucchini to sneak in extra color and crunch.
• Mild & Kid-Friendly: Skip the jalapeños and opt for only mild green chiles for a less spicy, super family-friendly take.
• Low-Carb Adaptation: Serve with cauliflower rice or salad greens for a satisfying meal minus the carbs.

How to Make Steak Picado Recipe

Step 1: Sear the Beef

Begin by heating a large heavy-bottomed pan over medium-high until it’s almost smoking. Add the oil, then scatter in the beef—make sure the pieces are spread out so they brown instead of steam. Let them get that magical golden-brown edge before moving on!

Step 2: Season & Add Aromatics

After the steak starts picking up color, season it generously with salt, garlic powder, oregano, and cumin. Stir it all together, then turn the heat to medium. Toss in the sliced onion and chopped garlic, then cook for a few minutes until they start to soften and fill your kitchen with the most irresistible aroma.

Step 3: Build the Sauce

Pour in the diced tomatoes with green chiles and chopped pickled jalapeños. Add just enough water to barely cover the meat—if your pan is smaller, you might need less. Give everything a hearty stir to combine all the flavors.

Step 4: Simmer Low & Slow

Cover with a lid, lower the heat, and let your Steak Picado Recipe simmer gently for around 1.5 hours. Stir every 15-20 minutes and check if it needs a splash more water—the goal is tender, juicy beef that almost falls apart at a touch.

Step 5: Reduce and Finish with Cilantro

Remove the lid and let the sauce bubble away for another 30 minutes. This reduction gives you that rich, thickened sauce. Right before serving, taste for salt and shower over a generous handful of fresh cilantro for that last bright, herby pop.

How to Serve Steak Picado Recipe

Garnishes

A shower of fresh cilantro is classic, but you can also add a squeeze of lime, a sprinkle of diced onion, or even a few extra pickled jalapeños if you like it bold. A dollop of cooling sour cream or a dusting of cotija cheese makes every plate pop.

Side Dishes

Nothing beats Steak Picado spooned over fluffy rice, next to warm tortillas for scooping up every bit of saucy goodness. Refried beans, creamy avocado slices, or a bright, crunchy salad are all fantastic supporting players.

Creative Ways to Present

Serve it taco bar–style so everyone can self-assemble, or pile Steak Picado Recipe into flour tortillas for burritos, atop nachos for a bold appetizer, or even as a fiery filling for quesadillas and enchiladas. Leftovers make for next-level breakfast topped with a fried egg!

Make Ahead and Storage

Storing Leftovers

Store any leftover Steak Picado in an airtight container in the refrigerator for up to 4 days—it reheats beautifully and is one of those rare dishes that tastes even better the next day as the flavors meld.

Freezing

This recipe also freezes like a dream. Just let it cool completely, transfer to freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, gently warm the Steak Picado Recipe on the stove over low heat, adding a splash of water or beef broth if the sauce has thickened too much. It also microwaves well—just cover and stir occasionally for even heating.

FAQs

Final Thoughts

If you’re looking for a hearty, vibrant dinner that brings everyone to the table with excitement, this Steak Picado Recipe is the answer. Give it a try, and don’t be surprised if it quickly becomes a beloved staple in your home—you’ll be making memories (and some seriously delicious leftovers) every time!

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