Why the Steak Picado Is a Must-make
Steak Picado is a must-make dish because it combines bold flavors with simple ingredients, creating a meal that’s both satisfying and memorable.
Every time I prepare it, I’m amazed at how easily it transforms into a comforting feast. The way the spices meld together while the steak simmers is pure magic.
I love serving it with rice or tortillas, making it the perfect family dinner. Plus, it’s versatile enough for any occasion, whether it’s a weeknight meal or a gathering with friends.
Trust me, once you try it, you’ll want to make Steak Picado a regular in your kitchen!
Ingredients of Steak Picado
When it comes to cooking Steak Picado, the ingredients are what truly set the stage for this flavorful dish. It’s all about combining fresh produce, spices, and tender beef to create a meal that’s bursting with flavor. The best part? Most of these ingredients are pantry staples or easy to find at your local grocery store. So, let’s gather what we need to bring this delicious dish to life!
Here’s the ingredient list for Steak Picado:
- 2 lbs round steaks, cut into 1 x 1/2 inch pieces
- 2 tablespoons vegetable oil
- 1 1/2 cups onions, chopped
- 4 minced garlic cloves
- 1 bell pepper, diced
- 2 jalapenos, diced
- 1 (14-ounce) can diced tomatoes with juice
- 1 (10-ounce) can green chilies
- 1 (4-ounce) can el pato salsa fresca or 1 (4-ounce) can tomato sauce
- 2 tablespoons ketchup
- 3/4 cup beef broth
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 bay leaves
- Salt & pepper to taste
Now, when you’re picking out your ingredients, it’s a good idea to choose fresh vegetables, especially the onions and peppers. You want them to be vibrant and crisp, adding that perfect crunch and flavor to the dish.
Oh, and don’t skimp on the spices. The cumin and chili powder are what give Steak Picado its signature kick. If you’re feeling adventurous, you could even add a bit more heat with extra jalapenos. Just be careful—unless you enjoy the thrill of a spicy surprise, in which case, go for it!
And if you have a favorite brand of salsa or tomato sauce, feel free to substitute. After all, cooking should be fun and personal, right?
How to Make Steak Picado
Making Steak Picado is an adventure in itself, and trust me, it’s worth every moment. First things first, grab your 2 lbs of round steaks and cut them into 1 x 1/2 inch pieces. This size is key because you want those tender bites to soak up all the delicious flavors.
Once that’s done, season those steak pieces generously with salt and pepper. Seriously, don’t be shy! Next, heat 2 tablespoons of vegetable oil in a medium-sized pot over medium heat. When the oil is shimmering, toss in the seasoned steak pieces and lightly brown them for about 3 minutes. Just enough to give them a nice color, but hold off on cooking them through—this is just the beginning!
Now, it’s time to add some aromatics. In goes 1 1/2 cups of chopped onions and 4 minced garlic cloves. Sauté these beauties for about 2 minutes until they’re fragrant and the onions start to soften.
Then, introduce 1 diced bell pepper and 2 diced jalapenos to the party. The colors are vibrant, and the smell? Oh, it’s divine. Next, add in the rest of your ingredients: a 14-ounce can of diced tomatoes with juice, a 10-ounce can of green chilies, a 4-ounce can of either el pato salsa fresca or tomato sauce (your choice!), and 2 tablespoons of ketchup. Yes, ketchup! It adds a touch of sweetness that balances the heat beautifully.
Pour in 3/4 cup of beef broth, sprinkle in 1 teaspoon of cumin, 2 teaspoons of chili powder, and toss in 2 bay leaves.
Once everything is in the pot, bring it to a low boil and then reduce the heat. Cover it up and let it simmer for 45 to 60 minutes. This is where the magic happens. The longer it simmers, the more those flavors meld together, creating a rich, hearty dish that will have everyone asking for seconds.
And if you’re feeling particularly ambitious, you can convert this to a crock pot recipe. Just brown the meat first, transfer it to the crock pot, add the remaining ingredients, and let it cook on high for 4 hours or low for 8. Either way, you’re in for a treat.
Steak Picado Substitutions & Variations
If you’re looking to switch things up with Steak Picado, there are plenty of exciting substitutions and variations to explore.
For a leaner option, try using chicken or turkey instead of beef. Want a kick? Swap regular bell peppers for spicier poblano peppers. You can also experiment with different types of tomatoes, like fire-roasted for added depth.
If you’re short on jalapeños, feel free to use serrano peppers for a similar heat. For a vegetarian twist, replace the meat with hearty mushrooms or tofu.
Each variation brings a unique flavor profile, making your Steak Picado experience truly personal!
What to Serve with Steak Picado
To truly elevate your Steak Picado experience, consider pairing it with sides that complement its bold flavors.
I love serving it with warm tortillas, perfect for soaking up the delicious sauce. A side of Mexican rice adds a nice texture, while refried beans provide a hearty touch.
For freshness, I often include a simple salad with avocado, tomatoes, and lime dressing. If you want a bit of crunch, some seasoned corn or grilled vegetables work wonderfully, too.
These sides not only enhance the meal but also create a vibrant plate that’s as satisfying to look at as it’s to eat!
Additional Tips & Notes
While preparing Steak Picado, there are a few tips that can enhance the dish and make your cooking experience smoother.
First, don’t skip seasoning the steak pieces generously; it really boosts the flavor. If you like more heat, feel free to add extra jalapeños or even some chipotle peppers.
I also recommend letting the dish rest for a few minutes after cooking; it allows the flavors to meld beautifully.
Ultimately, try serving it with warm tortillas and fresh cilantro for a delightful touch. Enjoy experimenting with your own variations—cooking should be fun and personal!