Steak Picado Recipe
Make Steak Picado Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and Marinade
Vegetables and Sauce
Finishing and Serving
Method
Steak and Marinade
- 1
Marinate steak
Place the cut steak strips in a bowl. Add lime juice, 2 tbsp olive oil, minced garlic, ground cumin, oregano, 1 tsp kosher salt, and 1 tsp black pepper. Toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to develop flavor.
Vegetables and Sauce
- 2
- 3
Sauté vegetables
Heat 1 tablespoon neutral oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes. Add the bell pepper and jalapeño and cook another 3–4 minutes until the pepper begins to soften.
- 4
Add tomatoes and build sauce
Stir in the diced tomatoes and 1 tablespoon tomato paste. Cook for 2 minutes to meld flavors. Pour in 1 cup beef or chicken broth, scrape up any browned bits from the pan, and bring the mixture to a simmer. Reduce heat to medium-low and simmer gently while you cook the steak, about 4–5 minutes, until sauce slightly reduces.
Steak and Finish
- 5
Cook steak
Heat the remaining 1 tablespoon neutral oil in a separate large skillet or wipe out the vegetable pan and reheat over high heat until shimmering. Add the marinated steak in a single layer (work in batches if needed to avoid crowding). Sear the strips for 1–2 minutes per side until nicely browned but still slightly pink in the center; total cooking should be about 3–4 minutes depending on thickness. Transfer the seared steak to the pan with the simmering sauce.
- 6
Combine and finish
Stir the steak into the sauce and let everything cook together for 2–3 minutes so the flavors meld and the steak reaches desired doneness. Taste and adjust seasoning with salt and pepper as needed. Stir in 1/4 cup chopped cilantro (note: unit in ingredients listed as '/4' indicating 1/4 cup).
Serving
- 7
Serve
Spoon the steak picado into warmed tortillas or serve over rice. Garnish with the remaining 2 tablespoons chopped cilantro and lime wedges. Offer additional salt and pepper to taste.