Mexican Steak Picado
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
182 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Steak Picado
Description
Mexican Steak Picado showcases tender strips of steak paired with a medley of sautéed white onions, bell peppers, and jalapeños for moderate heat and crunch. The seasoning includes chili powder, cumin, Mexican oregano, garlic powder, salt, and black pepper, lending traditional Mexican flavors that are earthy and aromatic. The sauce combines tomato sauce and beef broth to create a rich, savory base that simmers with fresh Roma tomato wedges, softening and releasing their juices into the mix.
The cooking process starts by browning steak strips to develop flavor, then removing them while vegetables caramelize slightly to enhance sweetness and texture. Spices and garlic are introduced to release their aromas before deglazing with tomato sauce and broth and adding tomatoes for freshness. The dish simmers to deepen the flavors and tenderize ingredients, with steak and fresh cilantro added near the end to preserve texture and vibrant herbaceous notes.
This steak picado can be served as a main dish alongside rice, tortillas, or beans, utilizing its balance of tender meat, spicy peppers, and robust sauce for a satisfying meal.
A note suggests for tougher cuts like chuck or flank steak, add the meat back at the start of the simmer to allow tenderization, while tender cuts like tenderloin are added at the end to avoid overcooking.
Ingredients
- 2 Pounds steak
- 1 white onion sliced
- 1 bell pepper Cut into 1 inch strips
- 2 jalapeños Cut into ½" strips
- 4 Roma tomato Cut into wedges
- 4 garlic minced, cloves
- 2 tespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano Mexican
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 Ounce tomato sauce
- 16 Ounce beef broth
- ½ Bunch cilantro
Instructions
- Heat a couple tablespoons of cooking oil in a Dutch oven or large pan, over medium high heat.
- Working in batches, brown the strips of steak, then remove from the pan.
- Add 2 tablespoons of oil and then add the peppers and onion. Cook until lightly caramelized, about 5-10 minutes.
- Add in the spices and the garlic and cook for 1-2 minutes.
- Stir in the tomato sauce and broth. Bring to a boil then add the tomatoes.
- Reduce heat to a simmer, and simmer for 30 minutes.
- Add back the steak strips and the cilantro an cook for 5-10 minutes.
Notes
- Use tougher steak cuts like chuck or flank steak by adding the meat back at the beginning of the simmer for improved tenderness.
- Tender cuts such as tenderloin should be added near the end of simmering to preserve their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 718mg | 30% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1001IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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