Mexican Steak Picado
Also known as bistec picado, steak picado is a dish of tender, braised steak simmered in a vibrant sauce of onions, peppers, tomatoes, and a symphony of spices. This one pot Mexican meal is the perfect recipe to make in your Dutch oven.
Equipment
- Dutch Oven
Ingredients
- 2 Pounds Steak
- 1 White Onion sliced
- 1 Bell Pepper Cut into 1 inch strips
- 2 Jalapenos Cut into ½" strips
- 4 Roma Tomatoes Cut into wedges
- 4 Garlic Cloves minced
- 2 tespoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano Mexican
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 8 Ounce Tomato Sauce
- 16 Ounce Beef Broth
- ½ Bunch Cilantro
Instructions
- Heat a couple tablespoons of cooking oil in a Dutch oven or large pan, over medium high heat.
- Working in batches, brown the strips of steak, then remove from the pan.
- Add 2 tablespoons of oil and then add the peppers and onion. Cook until lightly caramelized, about 5-10 minutes.
- Add in the spices and the garlic and cook for 1-2 minutes.
- Stir in the tomato sauce and broth. Bring to a boil then add the tomatoes.
- Reduce heat to a simmer, and simmer for 30 minutes.
- Add back the steak strips and the cilantro an cook for 5-10 minutes.
Notes
Note: is using tougher cuts of steak like chuck, or flank steak, add the steak back to the dish at the beginning of the simmering. Tender cuts like tenderloin should be added back at the end of the simmering.
Nutrition
Calories: 182kcalCarbohydrates: 6gProtein: 23gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 68mgSodium: 718mgPotassium: 658mgFiber: 2gSugar: 3gVitamin A: 1001IUVitamin C: 31mgCalcium: 42mgIron: 2mg
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