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Steak Picado Recipe: Perfect for Your Next Taco Tuesday

Steak Picado Recipe

Tender sirloin steak pieces cooked in a tomato sauce with green bell peppers and fresh tomatoes, perfect for filling warm tortillas or as a delicious topping for a side of rice or refried beans.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 340 kcal

Equipment

  • large skillet
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Chef’s knife
  • Cutting board

Ingredients
  

  • 1 lb sirloin steak sliced into small pieces
  • 2 garlic cloves minced
  • 1 white onion sliced
  • 1 green bell pepper sliced
  • 2 fresh tomatoes diced
  • 1 poblano pepper diced
  • 1 jalapeño pepper diced
  • 1/4 cup vegetable oil
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetable broth
  • 1 cup tomato sauce

Instructions
 

  • Heat the vegetable oil in a large skillet over high heat.
  • Add the sliced sirloin steak to the skillet and cook until browned, about 3-4 minutes.
  • Remove the steak from the skillet and set aside.
  • Add the minced garlic, sliced onion, diced poblano pepper, diced jalapeño pepper, and sliced green bell pepper to the skillet.
  • Cook the vegetables until they are soft and tender, about 3-4 minutes.
  • Add the diced fresh tomatoes to the skillet and cook for an additional 2 minutes.
  • Add the chili powder, garlic powder, onion powder, salt, and black pepper to the skillet.
  • Stir the ingredients until they are well combined.
  • Add the cooked steak back to the skillet and stir to combine with the vegetables.
  • Pour the vegetable broth and tomato sauce over the steak and vegetables.
  • Stir to combine and bring the mixture to a low boil.
  • Reduce the heat to medium-low and let the mixture simmer for 45-60 minutes, stirring occasionally.
  • Serve the Steak Picado with warm tortillas, rice, or refried beans.

Notes

  • You can adjust the spiciness of the recipe by adding or removing the jalapeño pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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Nutrition

Calories: 340kcalCarbohydrates: 14gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 71mgSodium: 700mgPotassium: 929mgFiber: 4gSugar: 7gVitamin A: 1461IUVitamin C: 67mgCalcium: 71mgIron: 3mg
Keyword Mexican steak recipe, picado recipe, steak picado
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