Steak picado is a smoky, savory Mexican beef recipe made with tender strips of steak, peppers, tomatoes, and a rich sauce that cooks low and slow in the crock pot. After a quick sear on the stove, the slow cooker does the rest of the work, giving you tender beef that is easy to serve over rice, tucked into tortillas, or set out for a taco buffet.
I started making this because our family loves Mexican food, but I wanted a dinner that went a little beyond tacos and nachos. Not that we are ever saying no to tacos around here, but sometimes it’s nice to have something hearty and a little different on the table.
I’m making picado for our family or friends; I usually serve it with Mexican brown rice, warm tortillas, and a few easy toppings so everyone can make their plate just how they like it. It’s simple, filling, and made for sharing, which is exactly the kind of meal I like to have ready when people gather around the table.
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Best Cut of Beef for Steak Picado
Sirloin is my favorite because it becomes tender in the slow cooker without falling apart completely. It has great beef flavor, is easy to find at most grocery stores, and is usually more affordable than premium steak cuts. Look for sirloin with a bright red color and a little marbling throughout the meat. That small amount of fat helps keep the beef tender during cooking.
Helpful Ingredient Tips
- Sirloin steak: Let it sit at room temperature for 20 to 30 minutes before searing for more even browning.
- Peppers: Cut the bell pepper, poblano, and jalapeño into similar-sized pieces so they cook evenly and don’t disappear into the sauce. I often use a food chopper
- Crushed tomatoes: I prefer crushed tomatoes because they create a rich, smooth sauce that coats the beef beautifully. Choose a good-quality brand for the best flavor since tomatoes form the base of the sauce.
- Liquid smoke: A little goes a long way. The small amount in this recipe provides plenty of smoky flavor.
- Beef broth: Use what you have on hand, but a lower-sodium broth gives you more control over seasoning. If you’re out, I’ve got several ideas for a substitute for beef broth in a slow cooker that can save you a trip to the grocery store.
How To Make Steak Picado in the Crock Pot
This recipe takes just a little hands-on time before the slow cooker takes over. Here’s how I make it.
Steps 1 and 2: Slice the sirloin thinly and as evenly as possible so it cooks consistently. Heat the olive oil in a large cast-iron skillet over medium-high heat. Season the sliced sirloin with a pinch of salt and pepper, then add it to the hot skillet.
Let it cook for about 3 to 4 minutes, just until it’s nicely browned and no pink remains. Once the steak is browned, transfer it to your slow cooker.
Steps 3 and 4: Using the same skillet, add the garlic, onion, poblano pepper, jalapeño pepper, and green bell pepper. I usually grab my food chopper to dice the poblano and jalapeño to speed up prep and keep the pieces nice and even.
Cook for about 2 minutes, just until the vegetables begin to soften.
Steps 5 and 6: Transfer the vegetables and any juices from the skillet into the slow cooker.
Add the crushed tomatoes, tomato sauce, beef broth, chili powder, garlic powder, onion powder, liquid smoke, salt, and black pepper.
Step 7: Stir everything together until well combined. Cover and cook on low for 5 hours or high for 4 hours. Slow cookers vary, so check for tenderness toward the end of cooking. The beef should be tender and easy to pull apart with a fork.
My Favorite Slow Cooker Tools
Tip: Don’t skip the searing step. I know it’s one extra pan to wash, but those few minutes are worth it. Browning the beef before slow cooking creates a richer taste and helps the steak keep a better texture during the long cooking time.
Variations
- Adjust the heat: Leave the jalapeño seeds out for a milder version. If your family enjoys extra heat, keep some or all of the seeds.
- Bell pepper options: Red, yellow, or orange bell peppers can be used instead of green peppers. They will add a slightly sweeter flavor.
- Onion choices: Yellow onions can be substituted for white onions if that’s what you have available.
- Poblano substitute: Anaheim peppers are a reasonable substitute if poblano peppers are unavailable. The flavor will be slightly different but still delicious.
Make Ahead Tips
- Slice the steak and chop the vegetables the day before.
- Chop the peppers and onions ahead of time and keep them in an airtight container.
- Measure the seasonings ahead of time and store them together in a small container.
- Assemble everything except the searing step in advance, so dinner comes together quickly.
- The finished dish reheats beautifully, making it a great option for gatherings where guests arrive at different times.
Steak Picado
Ingredients
- 2 tablespoons olive oil
- 1 lb sirloin steak , sliced into thin 3-inch strips.
- 2 garlic cloves , minced
- 1 white onion , quartered and sliced into pieces
- 1 green bell pepper , large, seeds and core removed and sliced into strips
- 1 poblano pepper, seeds and core removed and diced
- 15 ounce crushed tomatoes , canned
- 1 jalapeño pepper , seeds and core removed and diced. *Note if you want to make this a spicier dish, keep the seeds
- 15 ounce tomato sauce, canned
- 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.2 tablespoons olive oil
- Season the thinly sliced sirloin steak with a pinch of salt and pepper.1 lb sirloin steak
- 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.2 garlic cloves , 1 white onion , 1 green bell pepper , 1 poblano pepper, 1 jalapeño 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 crushed tomatoes, beef broth, tomato sauce, chili powder, garlic powder, onion powder, liquid smoke, salt, and black pepper to the slow cooker.15 ounce crushed tomatoes , 15 ounce tomato sauce, 1 tablespoon chili powder, 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
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 cookers 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.
Gina’s Notes and Tips
- Refrigerate: Allow it to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: Divide leftovers into freezer-safe containers or bags and freeze for up to 3 months. It’s a great meal to have tucked away for busy days.
- Reheat: Warm leftovers gently in a skillet over low heat or in the microwave. If the sauce has thickened, add a small splash of broth or water to loosen it before serving.
Tried this recipe?
Please consider Leaving a Review!Hospitality with Steak Picado
Turn this into a simple Mexican Fiesta night by serving it buffet-style with warm tortillas, fluffy rice, and a few easy toppings so guests can build their own plates. It’s relaxed, easy, and always seems to get people talking. Add simple sides like Mexican Casserole, Ranch Style Beans, or Mexican Macaroni Salad. You can also browse these Mexican Party Ideas for even more easy menu inspiration.
I like serving this steak picado recipe when people come over, because the slow cooker does most of the work for me. Instead of being stuck in the kitchen all evening, I get to sit down, enjoy the meal, and spend time with the people around my table.
Proverbs 11:25 says, “A generous person will prosper; whoever refreshes others will be refreshed.” Sharing a comforting meal like this is a simple way to refresh others and create a welcoming place where relationships can grow.
