Steak Picado

Course: Main Dish

Cuisine: Latin America

Prep Time: 20

Total Time: 55

Servings:

Calories: 305kcal

Author: Nikole Berg

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.

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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.

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