Steak Picante Recipes

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!

PICANTE BEEF ROAST

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

FIRECRACKER FLANK STEAK

Steps:

• Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
• Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
• Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
• Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
• For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.

SEARED HANGER STEAK WITH SALSA PICANTE

Steps:

• To tenderize the steak, poke the steak throughout with a fork or meat prongs. With a sharp knife, cut out and discard the sinew in the center of the steak. Season liberally with salt and coarsely ground black pepper. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat. Add the steak and sear each side, about 3 minutes per side.
• To make the salsa, cut the onions into rings. Slice the chilies and garlic. Add onions to the pan with the steak, season with salt and pepper.
• Add the chilies to the pan, and add a little more olive oil, if necessary. After a few minutes, add the garlic to the pan. Drizzle with the vinegar. Continue to cook the steak until it is medium-rare, 10 to 12 minutes. Rest the steak on a cutting board for about 10 minutes. Slice against the grain, season with more salt, pepper and olive oil if desired, and serve with the salsa picante.

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY

Steps:

• Season the steak with salt, pepper, and cumin.
• Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
• Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
• Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
• Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
• Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
• Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
• Enjoy!

STEAK PICANTE

Steps:

• 1. Saute mushrooms, onions and green pepper in oil for 5 minutes.
• 2. Add chili powder, tomato sauce, salt and olives.
• 3. Place steak in shallow baking dish and pour sauce over steak.
• 4. Cover and bake at 350 for 1 1/2 hours or until tender.