Steak Picado
Tender strips of beef simmered in a vibrant tomato and pepper sauce with a gentle kick of jalapeño. This classic Mexican stew comes together in under an hour, filling your kitchen with the aroma of cumin, garlic, and fresh cilantro. Serve with warm tortillas and rice for a satisfying weeknight dinner.
For 4 servings
- prep
Season the beef strips.
Pat the beef strips dry with paper towels. Season all sides generously with salt and black pepper.
TIPPatting the beef dry ensures a good sear. Moisture on the surface creates steam instead of browning. - fry · ~8 min
Sear the beef in batches.
1.Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.2.Add half the beef strips in a single layer and sear undisturbed for 2 minutes.3.Flip and sear the other side for 1 minute until nicely browned.4.Transfer to a plate. Add remaining oil and repeat with the second batch.TIPDon't overcrowd the pan — the beef needs space to brown. Work in batches for the best color. - saute · ~9 min
Build the aromatic base.
1.In the same pot, add the sliced onion and bell pepper. Sauté until softened (4-5 min).2.Add the minced jalapeño and garlic. Cook until fragrant (30 sec).3.Stir in the diced tomatoes and cook until they begin to break down (3-4 min).TIPScrape up the browned bits from the bottom of the pot — they carry deep beefy flavor into the sauce. - saute · ~2 min
Bloom the spices.
1.Add the cumin powder and dried oregano to the vegetables.2.Stir in the tomato paste and cook for 1 minute until deep red and fragrant.TIPCooking the tomato paste and spices together deepens their flavor and removes any raw tinny taste. - simmer · ~22 min
Simmer the picado until tender.
1.Return the seared beef strips and any accumulated juices to the pot.2.Pour in 1 cup of water and stir everything together.3.Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes.4.Check seasoning and add remaining salt if needed.TIPSimmer gently — a hard boil will toughen the beef. Low and slow keeps the strips tender. - garnish
Finish with lime and cilantro.
Remove from heat. Squeeze fresh lime juice over the stew and sprinkle with chopped cilantro. Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef dry before seasoning to ensure a deep, brown sear instead of steaming.
- 2Slice the beef against the grain for maximum tenderness in every bite.
- 3Don't skip blooming the tomato paste and spices — it removes raw flavors and adds depth.
- 4Simmer the stew gently; boiling will toughen the beef strips.
- 5Taste and adjust salt after simmering, as the sauce reduces and concentrates.
- 6For a richer sauce, substitute water with beef broth.
- 7Make ahead: the flavors meld beautifully overnight — reheat gently on the stovetop.
Adapt it for your goals.
Chicken Picado
Substitute beef with boneless chicken thighs — they stay moist and shred easily. Adjust simmer time to 15-18 minutes.
Vegetarian PicadoVegetarian Picado
Replace beef with portobello mushrooms or hearty tofu; use vegetable broth. Simmer just 10 minutes for mushrooms.
Spicy PicadoSpicy Picado
Add 2 extra jalapeños or a seeded serrano pepper for more heat — perfect for chile lovers.
Why this is on our healthy list.
High-Quality Protein
Lean beef provides essential amino acids for muscle repair and satiety.
Rich in Lycopene
Tomatoes and tomato paste offer lycopene, an antioxidant linked to heart health.
Vitamin C Boost
Bell peppers and lime juice supply vitamin C to support immune function.
Frequently asked questions
Yes. Top sirloin, flank, or skirt steak work well. Avoid tough cuts like chuck, which need longer braising.
