Steak Picado Recipe 4

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

STEAK PICADO (BISTEC PICADO)

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!

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.