• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    • Patatesli Tepsi Kebabı - Turkish Tray Kebab
    • A bowl of fried zucchini sticks with a side of ranch dressing
      Healthy Snacks For Kids
    • Healthy Family Dinners Ready in 30 Minutes or Less
    • Must Try Air Fryer Dinner Recipes
    • Spicy Dishes That Are Also Full of Flavor
    • Delicious and Healthy Lunch Ideas
    • Easy Fish Tacos with Mango Salsa
    • tantuni wrap served with onions, pickled chillies and tomatoes
      Easy Turkish Street Food Recipes You Can Make at Home
    • Healthy Air Fryer Recipes That Aren’t Boring
    • Zeytoon Parvardeh - Persian Marinated Olive
    • Delicious BBQ Recipes You'll Love
    • Easy and Delicious No-Bake Desserts
    Cooking Gorgeous » Recipes » Main Dishes

    Steak Picado (Bistec Picado) Recipe

    Published: Jun 29, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Mexican-Inspired Steak Picado (Bistec Picado) - A Delicious Recipe for Quick and Tasty Weeknight Dinner

    Steak Picado, also known as Bistec Picado, is a Mexican-inspired dish featuring succulent cuts of beef with sautéed vegetables and aromatic spices.

    This mildly spiced, hearty, and succulent steak dish is extremely easy to prepare with a handful of everyday ingredients.

    Jump to:
    • What is Beef Steak Picado?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • How to Make Steak Picado (Bistec Picado)?
    • Top Tips From the Chef
    • What to Serve with Steak Picado?
    • Storage and Reheating Instructions
    • Recipe FAQs
    • Related Recipes
    • Steak Picado (Bistec Picado) Recipe

    The combination of flavors is absolutely irresistible, with a touch of smokiness, a hint of tanginess, and a subtle kick of spice that adds the perfect amount of deliciousness.

    Sautéing the beef with a colorful assortment of green peppers, sliced onion, and tomatoes add a delightful combination of flavors and textures to the dish.

    Serve it with a side of rice such as Yellow Rice (Indian Turmeric Pilau Rice) or tucked into warm Homemade Wheat Tortilla Bread for a delicious meal that the whole family will love!

    What is Beef Steak Picado?

    Steak Picado, also known as Bistec Picado or Carne Picado, is a savory dish that originates from Mexican cuisine.

    It features tender cuts of beef cut into small pieces and then simmered to perfection.

    The name "picado" refers to the method of cutting the beef into small pieces.

    This technique allows the meat to cook quickly and evenly, resulting in tender, juicy and flavorsome morsels.

    The addition of various spices and seasonings such as garlic, cumin, chili powder, and oregano enhances the flavor.

    These ingredients infuse the dish with a delicious blend of aromas and a subtle hint of heat.

    You can serve this versatile Steak Picado dish on a bed of fluffy rice, alongside refried beans, or wrapped in warm tortillas.

    Why This Recipe Works?

    • This Steak Picado recipe is surprisingly easy to prepare. With straightforward steps and simple ingredients, you can quickly whip up a fantastic meal that the whole family will love.
    • It is versatile, you can pair it with fluffy rice, enjoy it alongside refried beans, or wrap it in warm tortillas.
    • Whether you're hosting a gathering or simply cooking for your family, this recipe is sure to be a crowd-pleaser.
    • You can repurpose any remaining steak picado into tacos, salads, or even a flavorful stir-fry for the next day.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for steak picado recipe
    • Steak - Sirloin, flank, or skirt steak works great with this recipe, but you can use any of your favorite cuts.
    • Peppers - I use a variety of peppers, including different colors and types, but traditionally, this dish is cooked with green bell peppers.
    • Tomatoes - Both fresh tomatoes and canned tomatoes are great options for creating the flavor base for this delicious steak dish.
    • Jalapeño peppers - It adds a subtle amount of heat to the dish. I use it along with some dried chilies, but it's entirely up to you how to adjust the level of spiciness. You can also use poblano peppers or banana peppers. 
    • Onion - I use red onions for their vibrant color, but any type of onion will work well in this recipe.
    • Cumin - Cumin is an essential ingredient as it imparts an authentic flavor to the dish.
    • Olive oil - As usual, I use my favorite mild olive oil to add an extra layer of flavor to the dish.
    • Garlic - I prefer using fresh garlic cloves, but garlic powder would also work if you're in a pinch. Grate it using a microplane or turn it into a paste with a mortar and pestle.

    How to Make Steak Picado (Bistec Picado)?

    Making this Carne Picada recipe is very easy and straightforward.

    However, to achieve the best results you need to follow a few simple steps:

    Begin by slicing the sirloin steak into small, bite-sized pieces. 

    Prepare your vegetables. Slice the red onions, peppers and finely chop the tomatoes.

    Heat the olive oil in a Dutch oven, large skillet, or frying pan over medium-high heat.

    Add the chopped steak pieces to the pan, and cook until they are nicely browned. 

    Add the sliced red onion to the pan and sauté until it becomes translucent and slightly caramelized.

    Stir in the peppers, and cook for another 2-3 minutes until the peppers begin to soften.

    Add the tomatoes, garlic, salt, dried chilies, chopped jalapeños, freshly ground black pepper, cumin, and dried oregano.

    Stir well to combine with the other ingredients.

    If desired, add water to the pan to create a saucier consistency.

    This step is optional and can be adjusted based on personal preference. 

    Reduce the heat to low, cover the pan, and let it simmer for about 1 hour and 15 minutes until the steak becomes tender.

    Once cooked, remove from heat and garnish with chopped parsley or cilantro.

    Serve the Steak Picado hot and enjoy it with a side of fluffy rice, potato wedges, refried beans, or wrapped in warm tortillas.

    Top Tips From the Chef

    • Choose sirloin, skirt, or flank steak for the best results. These cuts are known for their tenderness and flavor, making them ideal for this dish.
    • Cut the beef into medium-sized pieces. Avoid cutting them too large, as they will take longer to cook, or too small, as they might disintegrate during the braising process.
    • Once all the ingredients are combined, simmer the dish on low heat. This allows the steak to become tender and absorb all the delicious flavors.
    • Before serving, don't forget to sprinkle some chopped parsley or cilantro on top to add a touch of freshness and vibrant color to the dish.

    What to Serve with Steak Picado?

    This deliciously tender Steak Picado is great for serving on a bed of fluffy rice, such as Turkish Rice Pilaf (Sehriyeli Pilav) or Bulgur Pilavi (Turkish Bulgur Rice Pilaf).

    I also serve this sautéed steak dish along with some potato wedges as the crispy exterior and soft interior of the wedges provide a delightful contrast to the savory tomato sauce of the dish.

    Alternatively, you can wrap the tender steak and sautéed vegetables in warm flour tortillas to create steak tacos.

    Refried beans also make a fantastic side dish for Steak Picado as their creamy texture and rich flavor pair perfectly with the hearty steak and vibrant peppers.

    You can also serve this comforting dish along with Mango Pico de Gallo - Fresh Mango Salsa and a piece of Mexican Cornbread, or you can try Turkish Acili Ezme Salad for a delicious Mediterranean twist.

    Storage and Reheating Instructions

    If you have any leftovers, allow the dish to cool completely before transferring it to an airtight container.

    Store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

    To reheat Steak Picado, simply transfer the desired portion to a skillet or frying pan.

    Warm it over medium heat, stirring occasionally, until heated through.

    Add a splash of water if necessary to maintain moisture.

    Alternatively, you can use the microwave for reheating.

    Place the leftover Steak Picado in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap.

    Reheat in short intervals, stirring in between until the dish is thoroughly heated.

    When reheating, make sure the internal temperature of the Steak Picado reaches 74°C (165°F) to ensure it is heated through and safe to consume.

    Recipe FAQs

    Can I make this dish ahead of time?

    Yes, Steak Picado can be made ahead of time.
    In fact, the flavors tend to deepen and develop even more when the dish sits for a while.
    Simply store it in an airtight container in the refrigerator and reheat it before serving.

    Is Steak Picado gluten-free?

    The basic ingredients in Steak Picado are gluten-free.
    However, be sure to check the labels of any packaged ingredients such as canned tomatoes or spices to ensure they are gluten-free.
    Additionally, if serving with tortillas or other side dishes, make sure to choose gluten-free options if needed.

    Can I make this dish spicy?

    Absolutely! If you enjoy spicy food, you can increase the number of dried chilies or add some additional jalapeno peppers to amp up the heat.
    Adjust the spiciness according to your personal preference.

    Related Recipes

    For more delicious Mexican-inspired recipes why not try:

    • Grilled Cheese Burrito - Taco Bell Recipe
    • Creamy Chicken Enchiladas Recipe with White Sauce
    • Air Fryer Chicken Fajitas
    • Homemade Wheat Tortilla Bread

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious Mexican-Inspired Steak Picado (Bistec Picado) as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    Steak Picado (Bistec Picado) Recipe

    Ayla Clulee
    Steak Picado, also known as Bistec Picado, is a Mexican-inspired dish featuring succulent cuts of beef with sautéed vegetables and aromatic spices.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main Course
    Cuisine American, Mexican
    Servings 4 people
    Calories 372 kcal

    Equipment

    • 1 kitchen scale
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 mortar and pestle
    • 1 Lodge Dutch oven

    Ingredients
     
     

    • 500 g steak (sirloin, skirt, or flank)
    • 2 tablespoon good quality olive oil
    • 1 red onion (sliced)
    • 250 g bell peppers (sliced)
    • 2 cloves garlic (finely chopped)
    • 400 g chopped tomatoes (use fresh or tinned)
    • 1 teaspoon salt
    • 2 dried chilies
    • 1 tablespoon jalapeños (chopped)
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon cumin
    • ½ teaspoon dried oregano
    • ½ cup water (optional)
    • chopped parsley or cilantro (to garnish)

    Instructions
     

    • Begin by slicing the steak into small, bite-sized pieces.
    • Prepare your vegetables. Slice the onions, peppers and finely chop the tomatoes.
    • Heat the olive oil in a Dutch oven, large skillet, or frying pan over medium-high heat.
    • Add the steak pieces to the pan, and cook until they are nicely browned.
    • Add the sliced red onions to the pan and sauté until it becomes translucent and slightly caramelized.
    • Stir in the peppers, and cook for another 2-3 minutes until the peppers begin to soften.
    • Add the tomatoes, garlic, salt, dried chilies, chopped jalapeños, freshly ground black pepper, cumin, and dried oregano.
    • Stir well to combine with the other ingredients.
    • If desired, add water to the pan to create a saucier consistency. This step is optional and can be adjusted based on personal preference.
    • Reduce the heat to low, cover the pan, and let the flavors simmer together for about 10-15 minutes to allow the steak to absorb the seasonings.
    • Once cooked, remove from heat and garnish with chopped parsley or cilantro. Serve the Steak Picado hot and enjoy it with a side of fluffy rice, refried beans, or wrapped in warm tortillas.

    Notes

    • Choose sirloin, skirt, or flank steak for the best results. These cuts are known for their tenderness and flavor, making them ideal for this dish.
    • Cut the beef into medium-sized pieces. Avoid cutting them too large, as they will take longer to cook, or too small, as they might disintegrate during the braising process.
    • Once all the ingredients are combined, simmer the dish on low heat. This allows the steak to become tender and absorb all the delicious flavors.
    • Before serving, don't forget to sprinkle some chopped parsley or cilantro on top to add a touch of freshness and vibrant color to the dish.

    Nutrition

    Calories: 372kcalCarbohydrates: 12gProtein: 27gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 76mgSodium: 796mgPotassium: 726mgFiber: 3gSugar: 6gVitamin A: 2209IUVitamin C: 96mgCalcium: 62mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Easy Chicken Handi Recipe
    Chocolate Chip Cookie Recipe Without Brown Sugar »

    Reader Interactions

    Comments

    1. Lucy

      July 19, 2023 at 8:45 am

      5 stars
      It was so delicious and easy to put together in no time. I will definitely be making it again soon.

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono

    • Arpa Şehriye Çorbası - Turkish Orzo Soup

    • Turkish Tarhana Soup - Tarhana Çorbası

    • Homemade Turkish Tarhana Powder Recipe

    • Moroccan Harira Lamb and Chickpeas Soup

    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.