Steak Picado

Name: Steak Picado
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 500 g beef steak (top sirloin or flank steak, cut into thin strips); 2 tbsp oil (for searing beef); 1 pcs onion (large, sliced into strips); 1 pcs bell pepper (large, any color, sliced into strips); 1 pcs jalapeño (seeded and minced); 3 pcs garlic (cloves, minced); 3 pcs tomato (medium, diced); 2 tbsp tomato paste; 1 tsp cumin powder; 0.5 tsp oregano (dried); 1 cup water; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pcs lime (juiced, for serving); 3 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(112)

TASTE SCORE

8/10

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.

PREP

15m

COOK

35m

SERVES

1 CUP

347 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the beef dry before seasoning to ensure a deep, brown sear instead of steaming.
2
Slice the beef against the grain for maximum tenderness in every bite.
3
Don't skip blooming the tomato paste and spices — it removes raw flavors and adds depth.
4
Simmer the stew gently; boiling will toughen the beef strips.
5
Taste and adjust salt after simmering, as the sauce reduces and concentrates.
6
For a richer sauce, substitute water with beef broth.
7
Make ahead: the flavors meld beautifully overnight — reheat gently on the stovetop.