Best Steak Picado Recipes

Steak Picado image

Provided by catalinacrawler

Categories Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs round steaks, cut into 1 x 1/2 inch pieces
2 tablespoons vegetable oil
1 1/2 cups onions, chopped
4 minced garlic cloves
1 bell pepper, diced
2 jalapenos, diced
1 (14 ounce) can diced tomatoes with juice
1 (10 ounce) can green chilies
1 (4 ounce) can el pato salsa fresca or 1 (4 ounce) can tomato sauce
2 tablespoons ketchup
3/4 cup beef broth
1 teaspoon cumin
2 teaspoons chili powder
2 bay leaves
salt & pepper

Steps:

generously salt and pepper the steak pieces and lightly brown in a little bit of oil for 3 minutes in a medium sized pot.
add onion & garlic, saute for 2 minutes more.
add remaining ingredients, bring to a low boil.
reduce heat, cover and let it simmer for 45 -60 minutes.
this can also be converted to a crock pot recipe. after browning the meat in a skillet, transfer to a crock pot, add remaining ingredients and cook on high for 4 hours or low for 8.

Nutrition Facts : Calories 237.5, Fat 13.5, SaturatedFat 4.5, Cholesterol 66.2, Sodium 220.8, Carbohydrate 8.8, Fiber 1.8, Sugar 4.6, Protein 20.5

Steak Picado image

Provided by Lynnda Cloutier

Number Of Ingredients 9

1/4 cup oil
3 lbs. boneless round steak, cut into 1/2 inch cubes
2 cloves garlic, minced
1 large bay leaf, crumbled
salt
2 medium green peppers, cut into 1/2 inch squares
1 or 2 hot yellow chilies, minced
4 medium tomatoes, cut into 6 wedges each
pepper

Steps:

1. Heat oil in large skillet. Add meat, garlic, bay leaf and season to taste with salt. Cook til meat is browned. Add green peppers and chiles and cook 4 to 5 minutes. Add onion and cook 3 minutes. Add tomatoes and season to taste with pepper. Cook 2 to 3 minutes. Serve as a main dish with rice and refried beans or spoon onto flour tortillas and wrap as burritos. Serves 8 to 10

Steak Picado Recipe - (3.9/5) image

Provided by garciamoss

Number Of Ingredients 12

1 pound beef steak of choice (tenderloin, round)
4-5 fresh tomatoes (or one large can diced)
4 cups water
1 large onion
1 green bell pepper (or other color)
1 jalapeno
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon ground chile de arbol (or other dried pepper) - optional
1 teaspoon dried cilantro
1 teaspoon black pepper
salt to taste

Steps:

Trim beef steaks and cut in chunks about 1-1/2 inches. Brown in skillet and drain on paper towel. Cut up fresh tomatoes into medium sized bites (skip for canned). Chop onion into medium size chunks. Cut bell pepper in smaller chunks. Slice jalapeno into rings. Add all of the above in a crockpot or large stewpot on stove. Stir in seasonings. Cover and cook for about 4-5 hours (stove method or crockpot on high). This recipe is easily doubled or tripled for larger gatherings. Serve with a side of rice and/or beans. For leftovers: strain out the veggies and meats and wrap in burrito size tortillas. These can freeze and later be baked or microwaved. Reserve sauce as an add-in for black or pinto beans. It can also be used to flavor plain rice.