Steak Picado Recipes

AUTHENTIC MEXICAN PICADILLO

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.

STEAK PICADO

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.

STEAK PICADO RECIPE - (3.9/5)

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

Steps:

• 1. Heat oil in large skillet. Add meat, garlic, bay leaf and season to taste with salt. Cook til meat is browned. Add green peppers and chiles and cook 4 to 5 minutes. Add onion and cook 3 minutes. Add tomatoes and season to taste with pepper. Cook 2 to 3 minutes. Serve as a main dish with rice and refried beans or spoon onto flour tortillas and wrap as burritos. Serves 8 to 10

CARNE PICADA

Steps:

• In a small bowl mix together first 7 ingredients.
• Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
• In a large straight-sided skillet, add 2 tablespoons of oil, jalapeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. Add half the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more oil as needed and brown the remaining meat on both sides. Turn the heat to low. Add the cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes.
• Serve with warmed tortillas and desired optional toppings.

STEAK PICADO

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.

CARNE PICADA RECIPE (SLOW COOKER)

Steps:

• Cube bottom round roast. Dry the beef by patting with paper towels. Combine flour, paprika, salt, pepper, and garlic powder in a bowl or on a plate, and set aside.
• Heat olive oil in a heavy-bottom skillet. Sear cubed beef over medium-high heat in batches as necessary until it browns. Transfer beef to the slow cooker.
• Stir in the flour and seasoning blend and add the fire roasted tomatoes.
• Cook for 3 hours on high. Garnish with fresh cilantro if desired, and that's it! Enjoy making your recipes with carne picada!