Description
Delicious and flavorful Steak Picado recipe featuring tender pieces of bottom round roast cooked in a savory tomato and chili sauce. Perfect for a hearty meal with a kick of spice.
Ingredients
Units
Scale
For the Steak:
- 2 tablespoon 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 you’re using a large pan)
- 1/2 cup fresh cilantro, roughly chopped
Instructions
- Prepare the Steak: Heat oil in a large pan over medium-high heat. Add steak, season with salt, garlic powder, oregano, and cumin. Cook until browned.
- Cook the Sauce: Add onion, garlic, tomatoes, jalapenos, and water. Simmer covered on low heat for 1.5 hours, stirring occasionally.
- Finish: Uncover and simmer for 30 more minutes until sauce thickens. Season with salt and cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
