Steak Picado: A Taste of Home

The scent of simmering tomatoes, browned beef, and fragrant spices – that’s the aroma that instantly transports me back to my grandmother’s kitchen. She wasn’t a fancy chef, but her Steak Picado was legendary. The tender chunks of beef, swimming in a flavorful sauce, were always the centerpiece of our family gatherings, served with warm tortillas, rice, and lively conversation. It was more than just a meal; it was a symbol of love, comfort, and the joy of being together. Every time I make this dish, I feel like I’m recreating a little piece of that magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10
• Yield: Approximately 12 cups
• Dietary Type: Can be Gluten-Free, Dairy-Free

Ingredients

• 2 lbs round steaks, cut into 1 x 1/2 inch pieces
• 2 tablespoons vegetable oil
• 1 1/2 cups onions, chopped
• 4 garlic cloves, minced
• 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 (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, to taste

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Generously salt and pepper the steak pieces. This is your opportunity to really season the meat, so don’t be shy!
2. Heat the vegetable oil in a medium-sized pot or Dutch oven over medium-high heat.
3. Add the seasoned steak pieces to the hot oil, working in batches if necessary to avoid overcrowding the pot. Lightly brown the meat on all sides for about 3 minutes. You are not trying to cook the steak through, just get some color on it.
4. Add the chopped onion and minced garlic to the pot with the browned steak. Sauté for about 2 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant. Be careful not to burn the garlic!
5. Add the diced bell pepper and diced jalapenos to the pot. Cook for another 2-3 minutes, until the peppers start to soften slightly.
6. Pour in the can of diced tomatoes with juice, the can of green chilies, and the can of El Pato Salsa Fresca (or tomato sauce).
7. Stir in the ketchup, beef broth, cumin, and chili powder. Mix everything thoroughly to combine.
8. Add the bay leaves to the pot.
9. Bring the mixture to a low boil over medium heat.
10. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 45-60 minutes, or until the steak is very tender. Stir occasionally to prevent sticking.
11. After the simmering time, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
12. (Crock Pot Conversion) 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.

Expert Tips & Tricks

• Don’t skip the browning step: This is crucial for developing deep, rich flavor in the dish. Maillard reaction, baby!
• Spice it up (or down): Adjust the amount of jalapenos to your preference. For a milder dish, remove the seeds and membranes from the jalapenos before dicing. You can also use a milder pepper, like poblano, or omit them altogether. For a spicier version, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Low and slow is the way to go: Simmering the steak picado over low heat for an extended period allows the flavors to meld together and the meat to become incredibly tender. Resist the urge to rush the process.
• Thicken the sauce: If the sauce is too thin for your liking, you can thicken it by removing the lid during the last 15 minutes of simmering, allowing some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last few minutes of cooking.
• Make ahead: This dish is even better the next day, as the flavors have had more time to develop. Make it a day or two in advance and store it in the refrigerator.

Serving & Storage Suggestions

Steak Picado is incredibly versatile. It’s fantastic served with warm flour or corn tortillas, rice, and beans for a classic Mexican meal. You can also use it as a filling for tacos, burritos, or enchiladas. It’s delicious over nachos, spooned over creamy polenta, or served alongside a simple green salad.

To store leftovers, let the Steak Picado cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. You can also freeze it for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then gently warm on the stovetop or in the microwave. Add a splash of beef broth or water if needed to prevent it from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238 kcal	12%
Total Fat	13.5g	20%
Saturated Fat	4.5g	22%
Cholesterol	66mg	22%
Sodium	221mg	9%
Total Carbohydrate	8.8g	2%
Dietary Fiber	1.8g	7%
Sugars	4.6g	18%
Protein	20.5g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Different Cuts of Beef: While round steak is traditional, you can use other cuts of beef, such as chuck steak or sirloin. Adjust the cooking time accordingly, as tougher cuts may require longer simmering to become tender.
• Vegetarian Version: Substitute the beef with crumbled plant-based ground meat or diced portobello mushrooms.
• Spicier Picado: Add a pinch of cayenne pepper, a few dashes of hot sauce, or use hotter peppers like serranos. You could also add some chili flakes.
• Smoked Paprika: A half-teaspoon of smoked paprika will really ramp up the depth of flavor.
• Diced Potatoes: For a heartier meal, add diced potatoes along with the bell peppers and jalapenos.
• Tomato Paste: Add one or two tablespoons of tomato paste along with the diced tomatoes to deepen the tomato flavor and slightly thicken the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh?
A: Absolutely! The recipe calls for canned diced tomatoes with juice, so you’re already on the right track. Fresh tomatoes would be a lot of extra work for not much benefit.

Q: Can I make this in an Instant Pot?
A: Yes! After browning the beef, add all the ingredients to the Instant Pot, seal the lid, and cook on high pressure for 25-30 minutes. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.

Q: What if I don’t have beef broth?
A: You can substitute with chicken broth or vegetable broth. Alternatively, you can use water with a bouillon cube.

Q: Can I freeze Steak Picado?
A: Yes, Steak Picado freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Q: What should I serve with Steak Picado?
A: Warm tortillas, rice, refried beans, guacamole, sour cream, and shredded cheese are all excellent accompaniments. A fresh salsa or a side of pickled onions would also be a great addition.

Final Thoughts

Steak Picado is more than just a recipe; it’s a celebration of flavors and a reminder of the simple joys of home cooking. Don’t be afraid to experiment with the ingredients and adjust the seasoning to your liking. Whether you’re serving it to family, friends, or simply enjoying it on your own, I hope this dish brings you as much comfort and satisfaction as it has brought me over the years. Give it a try, share your creations, and most importantly, enjoy every delicious bite! Perhaps pair it with a refreshing margarita or a cold Mexican beer. ¡Buen provecho!