Steak Picado is a traditional Mexican recipe filled with tender braised steak, onions, tomatoes, garlic and tons of seasonings, similar to our popular Carne Picada recipe. You’ll be left with a hearty steak dish, perfect for eating next to Green Rice and beans or tucked into warm tortillas.
Other popular Mexican Recipes you may enjoy: Street Tacos, Pollo Asado, and Chelada and Michelada.
Beef Steak Picado
Carne Picado means “minced meat”. There are quite a few chopped beef steak options you can utilize in this recipe for steak picado. Since you’ll be cutting the meat into chunks (if you don’t purchase it already cut up), you can start with steaks or roasts. Here are some ideas:
- Steak Picado
- Bottom Round Steak
- Top Round Steak
- Sirloin Steak
- Chuck Roast
- Flank Steak
- Skirt Steak
The below picture shows the size of steak picado meat purchased at the grocery store. As you can see any of the above cuts would work very well.
How To Make Steak Picado Recipe
This steak picado recipe takes minimal effort- the braising does all the work. You’ll only spend about 15 minutes prepping. The recipe card below details all the steps, however here are a few tidbits to keep in mind while making:
- Cut the beef into medium sized bites. You don’t want anything too large, as it will be harder to eat, or too small as the braising will disintegrate the pieces.
- Make sure the beef chucks are always covered in liquid (a little poking out the top won’t hurt). Set your timer for every 15 minutes or so. If you see the water getting low, add more as needed.
Ingredients
In addition to the chopped steak mentioned above, here’s the list of ingredients you need to make steak picado.
- Produce – sliced onion, garlic, jalapeno (optional) and cilantro. Bell pepper is a common addition, however we leave it out.
- Spices – salt, garlic powder, dried ancho chili powder, coriander, oregano, and cumin.
- Pantry Staples – oil and diced tomatoes (or fresh tomatoes).
Serving Ideas
Picado Steak makes an amazing filler. Basically, anywhere we serve our Carne Asada, you could swap out for Carne Picada Steak.
Our favorite way to serve it is steak picado tacos, but you could also stuff it in a burrito, use it to make nachos, or mound on top of crispy french fries! Adding in some black or pinto beans would hearty up the meal.
Recipe Tips
Meal Plan – This recipe is amazing the next day, which makes it a fantastic option when meal planning. Make it on Sunday and enjoy it for the rest of the week.
Variations – There are many variations of Steak Picado Recipes, so add in what you love. Think fresh tomatoes, green bell peppers, Sriracha Aioli, pickled daikon, pickled peppers or pickled banana peppers, pickled red onions, potatoes, etc. Check out our other taco recipes for topping inspirations!
What’s The Difference Between Carne Picada and Carne Asada?
Carne picada is comprised of braised meat while carne asada is comprised of grilled meat.
Side Dish Ideas
Air Fryer Tortilla Chips and Salsa
Instant Pot Beans Recipe – instant pot black beans, instant pot refried beans or instant pot pinto beans.
Equipment
Ingredients
- 2 tbsp Olive or Vegetable Oil
- 2 lbs Steak Picado (or Other Beef Cuts) (*Note 1)
- 1 tbsp Cumin
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Dried Ancho Chili Powder (*Note 2)
- ½ tsp Coriander
- 1 Large Onion, Thinly Sliced
- 3 Cloves Garlic, Minced
- 1 Small Chopped Jalapeño (*Note 3)
- 1 28 oz Whole Plum Tomatoes (*Note 4)
- Water, As Needed (*Note 5)
OPTIONAL:
- ½ cup Chopped Cilantro
Instructions
- Pre-heat a dutch oven (or large deep skillet with a lid) over medium high heat.
- Once pre-heated, add the oil to the dutch oven and swirl to coat. Add the steak and spread out as much as possible.
- After 2-3 minutes (when the bottom of the steak is browned), add the cumin, salt, garlic powder, oregano, dried ancho chili and coriander and stir to combine.
- Turn the heat down to medium and add the onion, garlic and jalapeno. Cook for approx. 4-5 minutes.
- Add the tomatoes and use a wooden spoon to crush. Add additional water until the liquid covers the majority of the meat. The amount varies depending on the size and shape pan you utilize.
- Stir in the tomatoes, place the lid on the dutch oven and turn the heat down to low to simmer.
- Cook for 90 minutes, stirring every 15-20 minutes. Add in extra water, as needed, to cover the majority of the beef chunks.
- Remove the lid and let simmer for another 30 minutes.
- Taste and add salt, if desired. Sprinkle with chopped cilantro and enjoy!
Notes
- Steak Picado (some stores actually stock packages labeled steak picado).
- Bottom or Top Round Steak
- Sirloin Steak
- Chuck Roast
- Flank Steak
- Skirt Steak
Nutrition
