Authentic Mexican Steak Picado Recipe
Steak picado is a smoky, savory beef dish made with tender sirloin, peppers, tomatoes, and a rich tomato-based sauce. The slow cooker does most of the work, making it a great option for busy days. The beef becomes fork-tender while the vegetables soften into the sauce for a comforting meal. Serve it with rice, tortillas, or as part of a taco buffet for an easy family dinner.
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
- 15 ounce crushed tomatoes canned
- 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 crushed 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 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.
Notes
Storage and Reheating Instructions
- 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.
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 10g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 523mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 2mg
