Steak Picado Recipe 395

STEAK PICADO

Steak Picado image

This steak picado recipe is so good and so easy. Its great for nachos or you could have it with beans & rice with a couple of tortillas or it makes a crazy good burrito!! It also makes its own juice so you could probably even add some rice to it and make it a stew. (fyi, i wouldnt leave the broth out as one reviewer suggested, it makes the dish too tomato-ey, more like a chili...its still tasty but its not steak picado)

Provided by catalinacrawler

Categories Meat

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs round steaks, cut into 1 x 1/2 inch pieces
2 tablespoons vegetable oil
1 1/2 cups onions, chopped
4 minced garlic cloves
1 bell pepper, diced
2 jalapenos, diced
1 (14 ounce) can diced tomatoes with juice
1 (10 ounce) can green chilies
1 (4 ounce) can el pato salsa fresca or 1 (4 ounce) can tomato sauce
2 tablespoons ketchup
3/4 cup beef broth
1 teaspoon cumin
2 teaspoons chili powder
2 bay leaves
salt & pepper

Steps:

generously salt and pepper the steak pieces and lightly brown in a little bit of oil for 3 minutes in a medium sized pot.
add onion & garlic, saute for 2 minutes more.
add remaining ingredients, bring to a low boil.
reduce heat, cover and let it simmer for 45 -60 minutes.
this can also be converted to a crock pot recipe. after browning the meat in a skillet, transfer to a crock pot, add remaining ingredients and cook on high for 4 hours or low for 8.

Nutrition Facts : Calories 237.5, Fat 13.5, SaturatedFat 4.5, Cholesterol 66.2, Sodium 220.8, Carbohydrate 8.8, Fiber 1.8, Sugar 4.6, Protein 20.5

STEAK PICADO RECIPE - (3.9/5)

Steak Picado Recipe - (3.9/5) image

Provided by garciamoss

Number Of Ingredients 12

Ingredients

1 pound beef steak of choice (tenderloin, round)
4-5 fresh tomatoes (or one large can diced)
4 cups water
1 large onion
1 green bell pepper (or other color)
1 jalapeno
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon ground chile de arbol (or other dried pepper) - optional
1 teaspoon dried cilantro
1 teaspoon black pepper
salt to taste

Steps:

Trim beef steaks and cut in chunks about 1-1/2 inches. Brown in skillet and drain on paper towel. Cut up fresh tomatoes into medium sized bites (skip for canned). Chop onion into medium size chunks. Cut bell pepper in smaller chunks. Slice jalapeno into rings. Add all of the above in a crockpot or large stewpot on stove. Stir in seasonings. Cover and cook for about 4-5 hours (stove method or crockpot on high). This recipe is easily doubled or tripled for larger gatherings. Serve with a side of rice and/or beans. For leftovers: strain out the veggies and meats and wrap in burrito size tortillas. These can freeze and later be baked or microwaved. Reserve sauce as an add-in for black or pinto beans. It can also be used to flavor plain rice.

AUTHENTIC MEXICAN PICADILLO

Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

STEAK PICADILLO SOFT TACOS

Steak Picadillo Soft Tacos image

Provided by Bon Appétit Test Kitchen

Categories Sandwich Beef Brunch Sauté Quick & Easy Low Cal High Fiber Cinco de Mayo Lunch Steak Poker/Game Night Pan-Fry Healthy Party Tortillas Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 12-ounce strip of skirt steak
1/2 cup 1/4-inch squares green bell pepper
3/4 cup canned diced tomatoes with green chiles
1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
1/4 cup raisins
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground allspice
8 corn tortillas
Chopped fresh cilantro (for garnish)

Steps:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; sauté 3 to 4 minutes per side for medium-rare. Transfer to plate. Add bell pepper to skillet. Sauté 2 minutes. Add tomatoes with green chiles,olives, raisins, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.
Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.
Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro and serve.

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