Steak Picado Recipe
This steak picado recipe is a fantastic choice for a quick and budget-friendly meal, using just four simple ingredients. In under 30 minutes, tender cubes of steak, bell peppers, canned potatoes, and diced tomatoes come together to create a hearty stew that's sure to satisfy the whole family.
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.