This crock pot Mexican steak picado recipe is one of the easiest ways to cook authentic-tasting Mexican food for your dinner. Seasoned seared beef goes in the slow cooker alongside a variety of peppers and onions in a rich spiced tomato sauce. As it bubbles away all day, your home will be filled with the smell of an authentic homemade Mexican dinner.
I have found you can never go wrong serving good Mexican food to your family or to dinner guests. It’s always a winner, even with the grandkids.
But if you’re tired of tacos and nachos here is a way to change it up. This steak picado recipe is Mexican style, perfect for a sit-down dinner.
My Favorite Mexican Version of Bistec Picado
- Taste: This Mexican steak picado recipe is really tender and delicious. Because it’s slow-cooked, the flavors of the tomato sauce, peppers, and beef all come together and make a rich and smoky flavor that tastes authentic and comforting. I mean, a crockpot of bubbling rich tomato sauce, tender steak, and perfectly cooked peppers? Yes, please, any day of the week!
- Quick Dinner Prep: It’s also incredibly easy but looks pretty darn fancy. Anytime you serve steak, your dinner companions are going to be impressed. If you’re not comfortable with cooking red meat to be tender, this recipe is a perfect one to try because using the slow cooker makes it pretty much fail-proof.
- Easy to Serve: You don’t need a ton of side dishes or accompaniments to make this a complete meal. You can even grab a package of Mission tortillas, and you’re all set! But you can absolutely dress this meal up with all the yummy sides and sauces if that’s your thing.
Easy Steak Picado Ingredient List
To make this delicious recipe for steak picado, you’ll need some basic Mexican themed veggies and seasonings.
- Sirloin steak – if you can’t find any in your meat case, ask the butcher, but sirloin is fairly easy to find in any grocery store. Top-round steak will make a fine substitution if you can’t find sirloin.
- Garlic cloves – fresh is great if you have it, but minced garlic from a jar will work too.
- White onion – any sweet or red onion will do. One medium to large onion is plenty.
- Green bell peppers – green peppers will provide that earthy bitter flavor, but if you want a sweeter dish, substitute with red, orange, or yellow pepper. This also makes for a pretty dish when serving.
- Canned tomatoes – this will make the base for your tomato sauce. You can use fresh tomatoes if you prefer. Just roughly chop up 3-4 large tomatoes.
- Poblano pepper – you can substitute with Cubanelles, banana peppers, chili peppers, or leave it out altogether.
- Jalapeño pepper – to make this milder, omit the jalapeño and use more bell pepper, but if you want to make this a spicier dish, add the seeds to the sauce, too.
- Liquid smoke – you don’t have to add liquid smoke, but it definitely adds to the flavor and gives the dish its rich, authentic flavor, as if the meat had been BBQ’d on the grill.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Tips For Regulating The Spiciness
This recipe calls for 4 kinds of peppers: Poblano peppers, jalapeño peppers, bell peppers, and chili peppers (in the form of chili powder). But I don’t want that to detur you if you’re not a spicy-food lover.
All of these pepper varieties are considered medium to mild heat levels and don’t tend to give your food much heat. If you’re concerned, cut the jalapeno and poblano pepper amounts in half. If you do, just add some more green pepper. Try your sauce after about an hour, and if it’s not too spicy, you can always quickly saute up a few more peppers and toss them in the Crock Pot.
Tips For Using Sirloin Steak
- Tender: Sirloin steak comes from the rear portion of the cow, and it’s a popular choice for a number of reasons. Primarily, it’s known for its tenderness and flavorful taste, so it’s really perfect for grilling and pan-searing. You might see sirloin steak labeled a number of ways at your butcher counter, such as top sirloin, bottom sirloin, and center-cut sirloin.
- Good Value: Sirloin is a lean cut of beef, so it’s a good value for your money when using the slow cooker since you aren’t paying for a lot of fat. . It’s got a strong beefy flavor, so a little seasoning goes a long way. It’s not hard to make sirloin taste great!
- Easy To Cut: Sirloin cuts are typically boneless, so they’re easy to use for just about any recipe, and unlike a ribeye or filet mignon, this cut tends to be much more affordable.
Recipe Pro Tips: Searing the sirloin before you slow cook it makes sure it doesn’t end up with that rubbery, wet feel slow-cooked beef can sometimes get. The meat comes out tender and juicy with tons of flavor. I toss in poblano peppers and a bit of diced jalapeño, and I season with garlic (of course!), chili powder, and even a touch of liquid smoke for that authentic feel.
How to Make Crock Pot Steak Picado Recipe Step-By-Step
- Prep the ingredients. Start by getting everything ready to cook. Thinly slice your steak and season it with a pinch of salt and black pepper.
- Mince your garlic, thinly slice the onion and green pepper, and dice the poblano and jalapeño peppers.
Tip: If you are serving a dish with jalapenos, it’s important to cut your peppers into small even size pieces. I have found this handy little Dosmamz Garlic Chopper to be invaluable. I always use it for my garlic but have also found it handy when chopping any small spicy pepper.
Tip: Season your steak simply at first. Salt and pepper is really all you need, and of course, garlic cloves never hurt anyone, either! Don’t be scared of cooking with steak. A few simple techniques and a bit of practice, and you can easily enjoy steak whether you’re grilling, roasting, or slow cooking it.
- Sear the steak. Heat the olive oil in a large skillet over medium high heat and add the steak. Cook until it’s browned and no more pink shows. This should only take a couple of minutes. Use tongs to remove the steak and place it in the bottom of your slow cooker. Turn your pan down to low medium heat.
- Cook the vegetables. Toss the veggies in the hot pan and let them cook for about 2 minutes, just long enough to soften them.
- Combine the ingredients. Use a spatula to scrape the veggies and any leftover juice or bits of steak into the slow cooker.
- Pour in the diced tomatoes, beef broth, and tomato sauce, then add all the seasonings.
- Mix and slow cook. Stir everything together in the slow cooker and put the lid on. Cook until it’s thick and fragrant and ready to serve.
Tips and Helpful Hints For Recipe Sucess
- Optional Cooking Methods: If you don’t have a crockpot, you can cook this on your stovetop in a large stewpot or Dutch oven. Cook the steak and veggies as directed, then add everything to your pot and allow it to come to a low boil. Reduce the heat to low and allow it to simmer for about an hour, stirring often, until thick and saucy and the aromatic spices are filling your house with smells that make your mouth water!
- Don’t Over Cook: Don’t overcook steak when searing it. Let your slow cooker work it’s magic low and slow. However, keep a close eye on the time in the slow cooker. If you cook it to long the strips fall apart. This is fine but, it does change the texture of the dish just a bit.
- Prep Food First: Take your time to prep all of your ingredients ahead of time. When you start cooking, things will move quickly, so have your veggies sliced and ready to go.
What to Serve With Steak Picado
This is a hearty Crock Pot recipe on its own and really a really easy crock pot recipe you can whip up in not time. It’s a delicious meal you can serve with a side of Mexican Rice Salad and some pinto beans, or you can dress it up and make an entire Mexican feast! It’s a great addition to your usual taco Tuesday menu, too. Here are some of my favorite sides to make this great recipe an entire feast. I love to serve this recipe alongside warm tortilla shells, but there are a number of other ways to serve this dish.
How to Store Leftovers
- In the fridge – Steak picado leftovers are maybe even better than when it’s fresh. The flavors get even yummier while it sits. Just let the dish cool to room temperature and store it in an airtight container in the fridge. Use it up within 3 days.
- In the freezer – This recipe can be used as a freezer meal, or you can just freeze the leftvers. Place them in a freezer-safe Ziploc bag and freeze. If you lay the bag flat while it freezes, it will thaw much quicker. Store it for up to 3 months.
- How to reheat – You can reheat leftovers in a pan on the stove or in the microwave in a microwave-safe dish. If the picado has gotten a bit too thick, thin it out with a bit of broth, some tomato sauce, or even just water.
- How to use up leftovers – The leftovers are perfect for making taco bowls, tacos, wraps, or even just eating with a fork! Perfect for taking to work (and everyone will be asking for the recipe, I guarantee it!).
Mexican Dinner Party
If you’re having a Mexican-themed party, Picado is a simple meal that’s easy to make ahead of time. Your guest will be impressed because it looks a bit fancy.
My top for easy entertaining is to set up a Mexican buffet with this dish as the star. Set out all the traditional toppings and sides, then let everyone fix their own taco bowls, nachos or picado over rice and beans. For more ideas, visit my 50 Mexican Party Theme Ideas and Recipes.
Pro Tip: Serving Tex-Mex to a crowd? Here’s my best tip for keeping corn tortillas warm while everyone eats.
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
