This steak picado recipe has become one of my go-to dinners when I want to serve something warm, rich, and just a little bit unexpected. Whether I’m hosting friends for a casual Mexican dinner night or feeding my big family, this dish never disappoints.
We’re taking tender strips of sirloin, searing them until they’re golden, and simmering them in a smoky tomato sauce filled with poblanos, jalapeños, and bell peppers. The best part? You can make it in your Crock Pot or cook it up quick in a Dutch oven or skillet.
Gina’s Notes For Making Steak Picado
What I love most about this recipe is how cozy and full of flavor it is. The smoky tomato sauce with tender steak and peppers makes it a real hit anytime I serve it. It’s simple enough for beginners, with just about 20 minutes of hands-on prep before the slow cooker takes over. It’s also a budget-friendly dish thanks to affordable steak cuts and pantry staples. For more tips on stretching your grocery dollars without sacrificing flavor, check out How To Grill Cheap Cuts of Meat That Taste High Dollar. You can even slice the veggies the night before to save time. And if you’re cooking for picky eaters or little ones, feel free to swap in ground beef or extra bell peppers and leave out the heat altogether.
It means “minced or chopped steak” in Spanish. The dish varies by region but usually includes tomato-based sauce and peppers.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Let the steak sit out for 20 to 30 minutes before searing so it browns evenly and stays tender.
- Chop your peppers and onions, open canned goods, and measure out spices before you start cooking.
Common Mistakes When Making This Recipe
- Overcrowding the skillet: Sear steak in batches for the best browning.
- Skipping the sear: Searing adds flavor and keeps the beef texture just right in the slow cooker.
- Overcooking: Too long in the slow cooker and your steak will fall apart completely. Still tasty, but not ideal for texture.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Sirloin steak: A lean, flavorful cut. Top round or even flank steak works too.
- Garlic cloves: Fresh is best, but jarred minced garlic or frozen garlic cubes work in a pinch.
- White onion: You can use red or yellow if that’s what you have.
- Green bell pepper: Red or orange bell peppers will make the dish sweeter and more colorful.
- Canned tomatoes: Fire-roasted adds extra smokiness. Crushed or diced both work well. For tomato lovers, you might also enjoy this Fresh Mexican Tomato Soup (Dairy Free) as a cozy companion dish.
- Poblano pepper: Substitute Cubanelle or Anaheim if needed.
- Jalapeño pepper: Leave out for mild heat, or include seeds for spicier.
- Beef broth: Go with low-sodium to better control seasoning. You could also reference these 25 Easy Substitutes For Beef Broth In A Slow Cooker if you’re out.
- Liquid smoke: Optional, but adds depth and that grilled flavor.
- Tomato sauce: Thickens and enriches the sauce base. You could also blend canned tomatoes if you don’t have sauce on hand.
How To Make Steak Picado
Prep the Steak & Sear the Meat
I like to slice my sirloin into thin 3-inch strips and season simply with salt and pepper. Don’t worry about fancy marinades here. The slow cook will do the work.
Heat a cast iron skillet with olive oil and brown the steak in two batches. You want golden edges, not gray steam.
Soften the Veggies
In the same skillet, toss in garlic, onions, poblano, jalapeño, and green peppers. Just 2 minutes to soften and soak up flavor.
Combine Everything
Add the steak and veggies to the slow cooker. Stir in crushed tomatoes, tomato sauce, broth, and seasonings. That’s it!
Slow Cook
Cover and cook on LOW for 5 hours or HIGH for 4. The beef should be fork-tender and the sauce thick and rich.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Skip the liquid smoke if avoiding additives.
Flavor Enhancements: Add a teaspoon of ground cumin or smoked paprika for depth, or try adding a scoop of this Homemade Mexican Seasoning Mix to kick up the flavor. A splash of lime juice or a sprinkle of fresh cilantro at the end makes it bright and fresh.
Add-In Options: Stir in diced potatoes, corn, or black beans to stretch it further.
Simple Substitutions: Swap sirloin with chuck roast or flank steak. Use crushed tomatoes instead of sauce for a chunkier texture.
Tips for Recipe Success: Cut steak evenly at around 3 inches long so they cook at the same rate. Let your steak rest after cooking to help the juices settle and keep each bite tender.
Rice, tortillas, pinto beans, or over nachos. It’s great for a build-your-own taco bar. These Easy and Fun Cinco de Mayo Dessert Recipes are also perfect for finishing the meal on a festive note!
Storage and Reheating Instructions
- Refrigerate: Let the steak picado cool completely, then store it in an airtight container for up to 4 days. The flavors deepen as it sits.
- Freeze: Portion into freezer-safe bags or containers. Freeze flat for space-saving storage. Use within 2 to 3 months for best texture.
- Reheat: Warm it gently in a skillet over low heat or in the microwave. Add a splash of broth or water to loosen the sauce and prevent drying out.
Biblical Hospitality Tips For Serving Steak Picado
“Biblical hospitality creates a space where hearts can be fed and souls refreshed.” —Intentional Hospitality
Encourage your guests with the warmth of community and the boldness of shared flavor by serving this cozy, rich Steak Picado at your next fiesta night! It’s perfect for a weeknight dinner or a relaxed weekend gathering, an easy and budget-friendly way to welcome others into your home and celebrate God’s goodness with every bite.
Hostessing Tips for Fiesta Night
- Hospitality as Ministry: Don’t underestimate the power of your table. Every seat becomes a mission field when shared with love, grace, and good food.
- Fellowship Over Perfection: Let your home feel lived-in, not perfect. Joyful noise and a few crumbs are often the signs of a well-loved gathering.
- Prep-Ahead Tip: Chop all your peppers and onions the night before and store them in airtight containers. It cuts down on prep and lets you welcome guests without rushing.
Hospitality in Action
This week, invite someone over for a relaxed taco night, even if it’s just chips and salsa with Steak Picado. Consider adding sides like Easy and Fun Mexican Appetizers to round out the spread. The goal isn’t the meal’s complexity but your shared presence and openness.
I’d love to hear how your steak picado turns out! Leave a comment and let me know who you served it to. If you’re planning a Mexican-themed dinner night, be sure to check out these 50 Mexican Party Ideas and Recipes for more inspiration.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Authentic Mexican Steak Picado Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 2 tablespoons olive oil
- 1 lb sirloin steak , sliced into thin 3-inch strips.
- 2 garlic cloves , inced
- 1 white onion , quartered and sliced into pieces
- 1 green bell pepper , large, seeds and core removed and sliced into strips
- 15 ounce crushed tomatoes , can
- 1 poblano pepper, seeds and core removed and diced
- 1 jalapeño pepper , seeds and core removed and diced. *Note if you want to make this a spicier dish, keep the seeds
- 1 tablespoon chili powder, mild
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1/4 teaspoon liquid smoke
- 1 cup tomato sauce
Instructions
Sear Sirloin Steak
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Season the thinly sliced sirloin steak with a pinch of salt and pepper.
- Add the seasoned steak to the hot skillet and cook until it’s browned with no pink showing, which should take about 3-4 minutes.
- Reduce the heat to medium-low, then remove the seared steak from the skillet and place it into your slow cooker.
Prepare Vegetables
- In the same skillet, add minced garlic, sliced onion, diced poblano pepper, diced jalapeño pepper, and sliced green bell pepper.
- Cook the vegetables for 2 minutes to soften them.
Combine Ingredients
- Using a spatula, scrape all the vegetables and any juices from the skillet into the slow cooker with the seared steak.
- Add the diced tomatoes, beef broth, tomato sauce, chili powder, garlic powder, onion powder, liquid smoke, salt, and black pepper to the slow cooker.
Mix and Slow Cook
- Stir all the ingredients in the slow cooker until they are well combined.
- Place the lid securely onto the slow cooker. Cook on low for 5 hours or on high for 4 hours. Note* slow cooers vary in heat and cooking time. You might need to cook a little longer or less. You want your beef to be tender and to easily pull apart with a fork.
Notes
- Let the steak sit out for 20 to 30 minutes before searing so it browns evenly and stays tender.
- Chop your peppers and onions, open canned goods, and measure out spices before you start cooking.
- Overcrowding the skillet: Sear steak in batches for the best browning.
- Skipping the sear: Searing adds flavor and keeps the beef texture just right in the slow cooker.
- Overcooking: Too long in the slow cooker and your steak will fall apart completely. Still tasty, but not ideal for texture.
- Refrigerate: Let the steak picado cool completely, then store it in an airtight container for up to 4 days. The flavors deepen as it sits.
- Freeze: Portion into freezer-safe bags or containers. Freeze flat for space-saving storage. Use within 2 to 3 months for best texture.
- Reheat: Warm it gently in a skillet over low heat or in the microwave. Add a splash of broth or water to loosen the sauce and prevent drying out.
Equipment
