Steak Picado (Bistec Picado) 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.

• 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

Related Recipes

For more delicious Mexican-inspired recipes why not try:

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!

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