Steak Picado
Tender pieces of beef simmered in a vibrant, spicy tomato and jalapeño sauce with bell peppers and onions. This Tex-Mex classic is perfect for spooning over rice or wrapping in warm tortillas.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Sear the Steak
- b.Pat the steak cubes completely dry with paper towels. Season generously with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Working in two batches to avoid overcrowding the pan, add the steak in a single layer. Sear for 5-7 minutes per batch, turning occasionally, until a deep brown crust forms on all sides.
- e.Using a slotted spoon, transfer the seared steak to a clean plate and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, bell peppers, and minced jalapeños.
- c.Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
- 3
Step 3
- a.Build the Sauce Base
- b.Stir in the tomato paste, chili powder, ground cumin, and Mexican oregano. Cook for 1 minute, stirring constantly, to 'bloom' the spices and deepen their flavor.
- c.Pour in the beef broth to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom with a wooden spoon.
- d.Stir in the undrained diced tomatoes, the remaining 1/2 tsp salt, and 1/4 tsp black pepper.
- 4
Step 4
- a.Simmer to Tenderness
- b.Return the seared steak and any accumulated juices from the plate back into the pot. Stir to combine.
- c.Bring the mixture to a gentle simmer, then reduce the heat to low.
- d.Cover the pot and let it simmer for 30-35 minutes, or until the beef is fork-tender and the sauce has thickened to your liking.
- 5
Step 5
- a.Finish and Serve
- b.Remove the pot from the heat.
- c.Stir in the freshly chopped cilantro and lime juice. This brightens up all the flavors.
- d.Taste and adjust the seasoning with more salt or lime juice if needed. Serve hot with your favorite accompaniments.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure you get a deep, dark brown sear on the beef. This process, called the Maillard reaction, creates complex flavor.
- 2Don't skip deglazing the pan. The browned bits stuck to the bottom are packed with flavor that will enrich your sauce.
- 3Mexican oregano has a more floral, citrusy note than Mediterranean oregano, which complements this dish perfectly. If you can't find it, regular oregano works too.
- 4This dish develops more flavor overnight. It's an excellent make-ahead meal for busy weeknights.
- 5To easily control the spice level, adjust the number of jalapeños and decide whether to include their seeds and membranes (which hold most of the heat).
Adapt it for your goals.
Spicier Version
For extra heat, leave the seeds in one or both jalapeños, or add a minced serrano pepper along with the other vegetables.
Smoky FlavorSmoky Flavor
Add 1 teaspoon of smoked paprika or 1 minced chipotle pepper in adobo sauce along with the other spices for a deep, smoky flavor.
Different ProteinDifferent Protein
This recipe works well with boneless, skinless chicken thighs (cut into 1-inch pieces, simmer for 20-25 mins) or pork shoulder (cut into 1-inch cubes, simmer for 45-60 mins).
Added VegetablesAdded Vegetables
Stir in 1 cup of frozen corn or 1 chopped zucchini during the last 10 minutes of simmering for extra nutrition and texture.
Why this is on our healthy list.
Excellent Source of Protein
The beef provides high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Rich in Iron
Beef is a fantastic source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for transporting oxygen in the blood and preventing fatigue.
Packed with Vitamins
The bell peppers, onions, and tomatoes contribute significant amounts of Vitamin C, an antioxidant that supports the immune system, and Vitamin A, which is important for vision and skin health.
Contains Lycopene
Tomatoes are rich in lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases. Cooking tomatoes, as in this recipe, can increase the bioavailability of lycopene.
Frequently asked questions
A typical serving of this Steak Picado (about 1.5 cups) contains approximately 450-550 calories, depending on the leanness of the beef and the amount of oil used. This does not include accompaniments like rice or tortillas.