This steak picado recipe is super simple with just 4 ingredients, and it’s a quick and affordable meal. It’s ready in under 25 minutes, combining tasty cubes of steak with potatoes, peppers, and tomatoes into a hearty stew that everyone in the family loves.
When we make steak picado at home, we always serve it with Spanish rice, refried beans, and lots of warm tortillas. We tear off big pieces of tortilla, load them up with steak picado, beans, and rice, and take big, satisfying bites!
Steak Picado is similar to my beef and potato tacos recipe because it uses potatoes to stretch out a pound of meat, making it more economical. My grandma always aimed to save money while making delicious dishes, and this one hits the mark! It’s a comforting and filling meal that’s perfect for any night of the week.
Steak Picado Recipe
Equipment
- Large Skillet or Cast Iron Pan
- Knife
- Cutting Board
- Spatula
Ingredients
- 1.5 lbs top Sirloin steak cubed (or substitute skirt or flank steak)
- 1 Green bell pepper seeded and cubed or sliced
- 2 cans Canned potatoes
- 1 can diced Tomatoes may use up to 2 cans, or substitute with crushed stewed tomatoes
- Salt and pepper to taste
Instructions
- Begin by slicing the steak into strips or cubes. Prepare the green pepper by slicing or cubing it, and slice the canned potatoes if they are whole.
- Season the steak cubes with salt and pepper.
- Heat a large skillet or cast iron pan over medium-high heat. Add a tablespoon or two of cooking oil. Cook the steak cubes on all sides, turning frequently, for about 5-7 minutes until they are browned. Remove the steak to a plate and set aside.
- Reduce the heat to medium. Add more oil if needed, then add the bell pepper to the skillet. Cook until the pepper is just soft and tender.
- Return the cooked steak to the skillet with the bell pepper. Stir in the canned tomatoes and add the canned potatoes. Gently mix everything together until well combined and heated through. Adjust seasoning with salt and pepper as desired.
- If you prefer a juicier consistency, add a second can of diced tomatoes.
- Serve the steak picado hot, accompanied by warm tortillas, rice, and beans for a complete and satisfying meal.
Notes
- This dish pairs wonderfully with warm tortillas, rice, and beans for a complete meal.
- Feel free to adjust the amount of tomatoes based on your preference for consistency.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stove or in the microwave.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 165Â kcal |
| Carbohydrates | 5g |
| Protein | 26g |
| Fat | 5g |
| Cholesterol | 66mg |
| Sodium | 71mg |
| Sugar | 3g |
| Calcium | 49mg |
Can I Use Different Cuts of Steak For This Steak Picado Recipe?
Yes, you can substitute top sirloin steak with other cuts like skirt or flank steak. These cuts are also suitable for quick cooking methods and will result in tender meat when cubed and browned. Adjust the cooking time slightly depending on the thickness of the steak to ensure it’s cooked through while maintaining its juiciness.
Can I Make This Recipe Ahead of Time?
Certainly! Steak picado is a great dish to prepare ahead of time. You can cook the entire recipe and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to maintain moisture.
What Can I Serve With Steak Picado?
Steak picado pairs well with a variety of side dishes. Traditional options include warm tortillas for wrapping the steak and vegetables, rice to soak up the flavorful sauce, and beans for added protein and texture. You can also serve it over a bed of lettuce for a lighter option or alongside cornbread for a hearty meal. Adjust the sides based on your preference and enjoy this savory dish with your favorite accompaniments.
