Steak Picado ~ Thin strips of seasoned steak stir fried with bell peppers, onions, and jalapeños in a spiced tomato sauce ~ The Complete Savorist #YesYouCan ad

Steak Picado

Course: Skillet dinners
Cuisine: Mexican
Keyword: Beef, easy dinner, onions, peppers, Steak, tomatoes
Servings: 6
Author: Michelle De La Cerda

Thin strips of seasoned steak stir fried with bell peppers, onions, and jalapeños in a spiced tomato sauce, plus a basic guide on common grocery store peppers.

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Ingredients

  • 1 1/4 lbs steak (thin-cut and cut into strips)
  • 1 onion; thinly sliced
  • 2 bell peppers; thinly sliced
  • 1-3 jalapeños; diced (with or without seeds and veins)
  • 3 cloves garlic; minced/grated
  • 1 tsp Mexican oregano
  • 1/2 tsp epazote
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt; divided (1/2 and 1/2) +/- to taste
  • 1/2 tsp black pepper; divided (1/4 and 1/4) +/- to taste
  • 2 tbsp high heat vegetable oil/ divided 1/1
  • 1/4 cup red wine
  • 1 cup beef broth
  • 1 can Hunt's Fire-Roasted Diced Tomatoes
  • 2-3 tbsp fresh cilantro; chopped

Instructions

  1. Slice the meat, trim off an pieces of fat (if desired) and season with 1/2 tsp salt and 1/4 tsp pepper, mix in well, set aside for at least 15 minutes.
  2. Mix the herbs and spices together, set aside.
  3. Prep all the vegetables, set aside.
  4. Heat a large (at least 12") skillet over medium-high heat, once hot add 1 tbsp oil.
  5. Quickly sear/stir-fry the meat, about 2 minutes, remove from pan and set aside.
  6. In the same skilled, add the remaining oil, if needed, and stir fry the onions, both peppers, and garlic. Allow them to get some color, but do not let the garlic burn, 2-3 minutes.
  7. Add the herbs and spices, and mix into the vegetables well, allow them to bloom and become aromatic.
  8. Once the herbs and spices have bloomed, add the wine and deglaze the pan, pulling up any of the stuck on bits.
  9. Add the broth, again, deglazed if needed.
  10. Pour the can of tomatoes with liquid into the skillet and mix in well.
  11. Return the meat and released juices to the skillet, stir well.
  12. Allow to get to a high simmer and reduce by half, around 7-10 minutes.
  13. Add 1 tbsp fresh cilantro, stir in well.
  14. Remove from heat.
  15. If desired, pair with your favorite rice and Rosarita Refried Beans.
  16. Garnish with remaining cilantro.
  17. Serve and enjoy.