STEAK PICADO
Top round steak simmers with onions, peppers and spices for a flavorful steak dish. Adaptation of a popular Mexican recipe, very good served with Spanish red wine.
Provided by Cooking Chat
Categories main
Time 45m
Number Of Ingredients 14
Steps:
- combine the garlic powder, cumin and salt in a bowl. Pat dry the steak, then place on a plate. Rub half of spice rub mixture on one side of the steak, then turn the steak over and rub the other half into the meat. Let the steak sit with the rub for about 20 minutes at room temperature.
- coat a skillet with the oil spray. Heat on medium high. Add the steak when hot, sear for 90 seconds on one side, then turn the steak and sear for another 90 seconds. Remove the steak to a platter, and cover with aluminum foil. Set aside as you start cooking the vegetables.
- Add 1 tablespoon olive oil into the same skillet you used to sear the steak. Heat on medium, and add the onions along with about half of the broth. Stir the onions, and scrape up any of the spices and bits of meat that stuck to the skillet during the steak searing. Stir to incorporate into the liquid.
- to the skillet, and cook for about 3 more minutes until they begin to soften a bit. Add the garlic and jalapeno, stirring to combine.
- along with the chili powder. Simmer for about 5 minutes to let the flavors meld.
- back into the skillet and cover the skillet. Simmer on medium low for 10 minutes, then check the steak for doneness. This is best served medium rare, which is about 130 degrees. A thick steak such as the one we had (about 1 1/2 inches thick) will likely need about 5 more minutes of simmering time to be cooked to the desired doneness.
- when just cooked to your liking. Thinly slice the steak, then scoop the sauce over the steak to serve it.
Nutrition Facts : ServingSize 4 ozs beef, Calories 203 calories, Sugar 3.5 g, Sodium 664.7 mg, Fat 6.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 7.7 g, Fiber 1.8 g, Protein 27.9 g, Cholesterol 69.3 mg
STEAK PICADO
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
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
AUTHENTIC MEXICAN PICADILLO
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
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 PICADO RECIPE - (3.9/5)
Provided by garciamoss
Number Of Ingredients 12
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.
STEAK PICADO (BISTEC PICADO)
Steak Picado is a traditional Mexican recipe filled with tender braised steak, onions, tomatoes, garlic and tons of seasonings. You'll be left with a hearty steak dish, perfect for eating next to rice and beans or tucked into a tortilla.
Provided by Darcey Olson
Categories Dinner
Time 1h45m
Number Of Ingredients 14
Steps:
- Pre-heat a dutch oven (or large deep skillet with a lid) over medium high heat.
- Once pre-heated, add the oil to the dutch oven and swirl to coat. Add the steak and spread out as much as possible.
- After 2-3 minutes (when the bottom of the steak is browned), add the cumin, salt, garlic powder, oregano, dried ancho chili and coriander and stir to combine.
- Turn the heat down to medium and add the onion, garlic and jalapeno. Cook for approx. 4-5 minutes.
- Add the tomatoes and use a wooden spoon to crush. Add additional water until the liquid covers the majority of the meat. The amount varies depending on the size and shape pan you utilize.
- Stir in the tomatoes, place the lid on the dutch oven and turn the heat down to low to simmer.
- Cook for 90 minutes, stirring every 15-20 minutes. Add in extra water, as needed, to cover the majority of the beef chunks.
- Remove the lid and let simmer for another 30 minutes.
- Taste and add salt, if desired. Sprinkle with chopped cilantro and enjoy!
Nutrition Facts : Calories 202 kcal, Carbohydrate 3 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 358 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
SLOW COOKER CARNE PICADA
A simple and delicious recipe for carne picada. Serve it in soft tacos, tacos dorados (fried tacos), burritos, quesadillas, or tostadas. Or as a main dish with a side of rice and beans.
Provided by Yoly
Categories Slow Cooker Beef Main Dishes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
- Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
- Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 9.6 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 2.2 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 216.6 mg
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