Quick and Easy Steak Picado — A Favorite Comfort Food

Share Button

It’s a dish my mom whipped up como nada. Steak Picado, a spicy beef stir fry that melds together beautifully onions, green peppers, garlic and other seasonings and transforms even the toughest cuts of beef into mouthwatering bites. This dish is also popular in Guatemala, Panama and Cuba. Differences among countries are slight. In the Mexican version, fresh tomatoes are used while elsewhere tomato sauces and pastes may be part of the base. Like my mom, I love making this dish when I don’t have a lot of time and need a piece of beef to stretch and feed hungry mouths.

Steak Picado Recipe
Serves 4
Preparation time: 10 minutes
Cooking time: 50 minutes to an hour

Ingredients:

1 ½ – lbs beef steak of choice (tenderloin, round)
2 tablespoons, vegetable oil
4-5 fresh Roma tomatoes, cut into wedges (or one large can diced)
Up to 2 cups water (see directions)
1 large white onion, thinly sliced
3 garlic cloves, chopped
1 green bell pepper (or other color), cut into 1-inch pieces
2 jalapeños, thinly sliced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon black pepper
salt to taste

Directions:

  1. Heat a large frying pan or cast iron skillet over medium-high heat.
  2. Brown the beef in skillet and drain on paper towel.
  3. Add oil to the skillet and heat for about one minute.
  4. Add the onions and cook until translucent about two minutes.
  5. Add the garlic, tomatoes, bell peppers, and jalapeno.
  6. Add back the beef.
  7. Stir in seasonings.
  8. Add water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, as it really depends on the size of your frying pan. You don’t want it to become a cocido de res.
  9. Bring the water to a boil.
  10. Cover with a lid, lower the heat to medium and cook about 40 minutes, stirring frequently. Make sure to check that the liquid hasn’t completely evaporated. You want a little juice in the pan.

Serve with a side of rice and/or beans and some warm tortillas. A double margarita couldn’t hurt either!

For leftovers: I love cooking down the mixture a bit more and scrambling it with eggs. Makes for a perfect breakfast burrito.

Share Button

11 Comments

  1. A+ recipe guys! I made this for the first time this week and it was brilliant!
    My husband and parents were floored by this recipe.
    Just wanted to say thanks for making me look like a domestic goddess. :)

    • Stephen Chavez

      Renee — So glad you and the family loved it. Definitely one of our favorite dishes.

  2. I made this tonite, it was awesome. Everybody ask for seconds. Glad I made 2 pans of it. So much for freezing leftovers. Thank you:-)

  3. Wonderful, serves 4 with rice or tortillas. Add rinsed can of beans and top with cheese for tacos next day. I used only 3/4 pound beef but did not decrease recipe. Had two tomatoes so added can of tomato sauce and cut water. Put in only one teaspoon chili powder and served hot sauce on the side for those who like it hot.

  4. Finally… A simple resipie that tastes as good as my mama’s.
    My son doesn’t eat red meat so I used pork. It’s just as good!
    Thanks for a simple & tasty recipe.
    I will definitely be keeping an eye out for more simple recipes

  5. Great recipe… Thank you.
    Instead of water I used “caldo de pollo” Chicken broth.
    I did add I cube of Knorr the tomato one to add color
    For meat I bought “palomillo”…. Not I might try a different one next time
    I used half the amnt. of chilli powder bc my 4 & 5 & 2 yr. olds were eating too.

    • Stephen Chavez

      Hi Jeannette — Sounds delicious. Glad you enjoyed it. Love the idea of using caldo de pollo! Thanks for stopping by.

  6. Thank you so much for this recipe!! My family LOVED it!! I had a few steaks left over from the weekend so I decided to try out your recipe . . . Truly a hit with my husband and daughter!! They absolutely devoured it all up!! I will definitely put this in the family recipe book!! Thank you again!!

  7. My significant other is salvadorian , in the past three years I have learned to cook many different dishes ,pupusa’s, chili relleno , tamales, this is the first time he has ever asked for this dish. I am disappointed that he did not request this early on! It is delicious. Thanks for the recipe!

    • You’re welcome Deb! Let us know if there is something special you’d like us to work on…and Salvadorian favorites? Like maybe desserts?

Leave a Comment