Why You’ll Love This Steak Picado Recipe
If you’re looking for a dish that’s both hearty and packed with flavor, you’ll love this Steak Picado recipe. It’s a comforting meal that warms you from the inside out.
The combination of tender beef and zesty jalapeños creates a delightful kick that keeps you coming back for more. Plus, it’s incredibly versatile—you can serve it with rice, tortillas, or even over mashed potatoes.
The best part? It’s simple to make, whether you’re using a traditional pot or a slow cooker. Trust me, once you try it, you’ll want to make it a regular on your dinner table!
Ingredients of Steak Picado
When it comes to making a dish like Steak Picado, the ingredients really set the stage for a delicious meal. This recipe calls for some pretty straightforward items, most of which you might already have in your pantry. The best part? It’s all about the balance of flavors—the beef, the spices, and those vibrant veggies come together to create something special.
So, let’s dive right into what you need to whip up this flavorful dish.
Ingredients 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, while gathering these ingredients, you might notice a few things. First, don’t shy away from fresh ingredients like the onions and peppers; they really bring the dish to life.
And for the beef, choose a cut that’s both affordable and cooks well—round steak is perfect here. If you’re feeling adventurous, try to find some fresh jalapeños for that extra kick.
But hey, if you’re not a fan of heat, you can always dial it back. Cooking is all about making it your own, so feel free to adjust those spices according to your taste.
Just remember, the magic happens when you let those flavors meld together, so don’t rush the simmering part. Happy cooking!
How to Make Steak Picado
Making Steak Picado is easier than you might think, and trust me, it’s worth every minute spent in the kitchen. To kick things off, you’ll want to start with 2 lbs of round steak, cut into 1 x 1/2 inch pieces. Now, I know what you’re thinking—how do I even cut meat like that without looking like a butcher? Just take a sharp knife, and slice it up. No need for perfection here; it’s all going to simmer together beautifully.
Heat 2 tablespoons of vegetable oil in a medium-sized pot over medium heat. Once it’s hot enough (you can test it by flicking a drop of water in—if it sizzles, you’re good), add in those steak pieces. You’ll want to brown them lightly for about 3 minutes. It’s okay if they aren’t fully cooked; we’re just giving them a nice sear to lock in the flavor.
Now, let’s add some zest to the mix. Toss in 1 1/2 cups of chopped onions and 4 minced garlic cloves. The aroma is going to hit you like a warm hug. Sauté these for about 2 minutes until the onions are translucent.
Then, it’s time to bring in the flavor brigade: add in 1 diced bell pepper and 2 diced jalapeños for that kick, plus 1 (14 ounce) can of diced tomatoes with juice, 1 (10 ounce) can of green chilies, and 1 (4 ounce) can of el pato salsa fresca or tomato sauce. Don’t forget those 2 tablespoons of ketchup; it sounds odd, but it adds a lovely sweetness.
Pour in 3/4 cup of beef broth to keep things moist, and season it all with 1 teaspoon of cumin, 2 teaspoons of chili powder, and 2 bay leaves. Give it a good stir, and season with salt and pepper to taste. Now, bring that glorious concoction to a low boil, then reduce the heat, cover, and let it simmer for 45 to 60 minutes.
But wait, there’s more! If you’re feeling like a kitchen wizard and want to use a crock pot, you can totally do that too. Just brown the meat in your skillet first, then transfer everything into the crock pot. Cook on high for 4 hours or low for 8 hours.
Either way, by the time you’re done, you’ll have a rich, flavorful dish that’s perfect for serving over rice or with warm tortillas. Just imagine scooping it up with a tortilla, the flavors bursting in your mouth—it’s a little slice of heaven.
Steak Picado Substitutions & Variations
After you’ve mastered the basic Steak Picado recipe, you might want to switch things up to keep it exciting.
I love experimenting with different cuts of meat; flank steak or sirloin can add a unique flavor. If you’re after a healthier twist, try substituting turkey or chicken for the beef.
For extra heat, I sometimes toss in more jalapeños or add a dash of hot sauce. You can also play with the veggies—zucchini or mushrooms work great.
Finally, make it vegetarian by using plant-based meat alternatives and vegetable broth. The possibilities are endless!
Additional Tips & Notes
To guarantee your Steak Picado turns out perfectly every time, I’ve got a few tips worth considering.
First, don’t rush the browning process; it adds depth to the flavor. I also recommend letting the dish simmer longer for enhanced tenderness and taste.
If you like it spicier, toss in an extra jalapeño or some cayenne pepper. For a richer sauce, you can substitute some of the beef broth with a splash of red wine.
Finally, serve it with warm tortillas or over rice to soak up that delicious sauce. Enjoy experimenting and making this dish your own!