Steak Picado is a bold and comforting dish with tender bites of beef simmered with peppers, onions, tomatoes, and warm spices. It's saucy, hearty, and perfect for scooping up with tortillas. Top it with fresh cilantro, onions, and a squeeze of lime for a pop of brightness, and pair it with rice or beans for a complete meal.
Do you love Latin American flavors? Try my Brazilian Steak Bites next!
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Why my recipe
This steak picado recipe is simple, bold, and full of authentic flavor. "Picado" simple means chopped in Spanish. Each bite has tender chopped steak, warm spices, and soft vegetables.
All you need is one large skillet, making cleanup easy.
Similar to the classic bistec picado you get a saucy, hearty meal that pairs well with my Spanish rice, Mexican beans, or warm tortillas. It's a great addition to your weeknight dinner rotation. Try my Steak Picado tonight!
Ingredients and substitutions
Bottom round steak - You can swap with sirloin steak, top round steak, or another cut that has been trimmed of excess fat.
Oil - Use olive oil or avocado oil from the grocery store.
Green bell peppers - Use poblano pepper, jalapeño pepper, or hatch chile for a spicier option.
Tomatoes - Fresh tomatoes are best. Canned tomatoes or tomato sauce works in a pinch.
Onion - I like sweet yellow onions in all my cooking, but white or red onion works too.
Garlic - Replace fresh garlic cloves or with garlic powder.
Beef broth or water - Either works well for simmering.
Seasoning rub ingredients - Cumin, paprika, oregano, chili powder, onion powder, salt, and black pepper.
To serve - Warm tortillas, chopped onion, fresh cilantro, sliced jalapeños, or hot sauce. My Brazilian Rice and Beans goes great too!
Directions
1) In a bowl, toss the beef with all the rub ingredients until coated. Set aside.
2) Heat oil in a large skillet over medium-high heat. Add the steak in batches and brown it. Transfer to a plate. Don't crowd the pan; cook in batches if needed.
3) Reduce the heat to medium. Add more oil if needed. Sauté onions, green peppers, and garlic until soft.
4) Add chopped tomatoes. Cook until they start to break down.
5) Return the beef to the skillet. Add broth or water. Stir, cover, and simmer on low for 20-25 minutes.
6) Adjust seasoning as needed so your steak picado is to you and your family's liking. Serve with warm flour tortillas. Garnish with onions, cilantro, lime, jalapeños, my Easy Guacamole or my Tomatillo Salsa.
Tips for success
- Cut the beef into bite sized pieces so it cooks evenly.
- Brown the meat in batches to avoid crowding.
- Adjust the thickness of the stew by simmering uncovered or adding extra broth.
- Use a cast iron pan or large skillet for best browning.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Warm gently (medium heat) on the stove or microwave. Serve with fresh tortillas or rice.
More Mexican Recipes
- Carne Guisada (Instant Pot version)
- Crockpot Mexican Barbacoa (Shredded Beef)
- Ground Beef Mexican Cornbread
- Mexican Ground Beef and Potatoes
Email me the recipe!
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Steak Picado
Ingredients
For the seasoning rub
- 1 teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon Salt or to taste
- ¼ teaspoon pepper or to taste
For the steak picado
- 1.5 lbs bottom round steak cut into small bite-sized pieces
- 1 tablespoon oil neutral, like avocado or canola
- 1 green bell pepper thinly sliced
- 2 medium tomatoes chopped
- 1 small onion sliced
- 2 cloves garlic minced
- ½ cup beef broth or water adjust as needed
- Warm flour tortillas, rice beans to serve
Instructions
- In a bowl, toss the beef with all the rub ingredients until evenly coated. Set it aside while you prep the vegetables.
- Heat the oil in a large skillet over medium-high heat. Add the steak (in batches if needed, don't overcrowd) and brown on all sides. Transfer to a plate.
- In the same skillet, reduce the heat to medium. Add a splash more oil if needed and sauté the onions, green bell peppers, and garlic until softened, about 5-6 minutes.
- Add the chopped tomatoes and cook for 2-3 minutes until they start to break down. Return the beef to the skillet, pour in the beef broth or water, stir to combine, and cover.
- Simmer on low for 20-25 minutes until the beef is tender and the mixture is saucy but not watery.
- Spoon into bowls with warm flour tortillas on the side, or make tacos and garnish with chopped onions and cilantro. Add a squeeze of lime or a dash of hot sauce if desired.
Notes
- Cut small and even pieces: Bite-sized chunks cook more evenly and become tender faster.
- If you like the broth a little thicker, simmer uncovered for the last 5 minutes. If it's too thick, splash in a bit more broth.
- Warm your tortillas: A quick toast on a skillet or over a flame takes them from good to irresistible.
Sara says
Trying it tonight!
Nikole Berg says
Let me know how you like it!