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Steak picado is a bold and hearty Mexican-inspired dish made with tender pieces of steak simmered in a spicy, tangy blend of peppers, tomatoes, vinegar, and seasonings. This version uses top round steak and a fragrant garlic spice paste to infuse deep flavor into every bite. Finished with pickled onions and fresh cilantro, it’s perfect over rice for a comforting and satisfying meal. Whether you’re a fan of spice or just love robust flavors, this dish brings it all to the table.
Steak picado is a vibrant Mexican-style dish with juicy steak, peppers and a bold tomato-based sauce, served over rice and topped with pickled onions.
Also try making your own spicy dill pickles, a pickle salad or perhaps some succulent salmon sliders with pickled onions.
Why You’ll Love It
Full of flavor: Garlic, cumin, chili, and vinegar create a bold and satisfying sauce.
Quick to cook: Just 10 minutes of stove time after prep.
Custom spice level: Adjust the jalapeño and cayenne to make it mild or fiery.
Great for meal prep: Holds up well for next-day leftovers.
Beautiful presentation: Bright pickled onions and herbs make it visually appealing.
Gluten-free and dairy-free: There’s none of that in here.
Steak Picado Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Top round steak: Lean, tender meat cut into bite-sized pieces.
Minced onion and cumin seeds: Crushed with garlic to form a rich seasoning paste.
Garlic cloves: Fresh and aromatic, used in the base paste.
Spice mix: Onion powder, ancho chili powder, garlic powder, and cayenne pepper add warmth and complexity.
Chilies: Poblanos and jalapeños provide bold, smoky and spicy flavor.
Roma tomatoes and shallot: Balance out the heat with acidity and sweetness.
Red wine vinegar and lime juice: Add brightness and tang.
Red onion and white vinegar: For a quick pickled topping.
Fresh cilantro: An optional garnish that adds color and freshness.
How to Make Traditional Carne Picada
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Pickle the onions: Slice and soak red onion in white vinegar, chill while prepping.
Crush the paste: In a mortar, grind garlic, salt, peppercorns, onion, and cumin into a thick paste.
Prep the produce and steak: Chop peppers, slice jalapeños, quarter tomatoes, and dice the shallot. Cut steak into chunks.
Mix the marinade: Combine steak, veggies, spices, vinegar, lime juice, and garlic paste. Toss to coat.
Sear the mixture: Heat oil in a skillet, add the steak mixture, and cook until browned and tender.
Plate and garnish: Serve over rice with pickled onions and chopped cilantro.
Substitutions and Variations
Swap the steak: Use flank steak, sirloin or even chicken if preferred.
Tone down the heat: Remove seeds from jalapeños and reduce cayenne.
Add vegetables: Bell peppers or zucchini can be added for more texture and color.
Use different vinegar: Apple cider vinegar can work in place of red wine vinegar for a touch of sweetness.
Serving Suggestions
Appetizers: Begin your meal with shrimp ceviche or a street corn kale salad.
Side dishes: Pair it with rice and tortillas, and perhaps smoked elote or skillet cornbread.
Dessert: Finish off with Mexican ice cream.
How to Store Steak Picado
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: This dish will freeze for up to 3 months.
Thaw: Defrost it overnight in the fridge.
Reheat: Warm it back up in a pan on the stove or in the microwave.
Top Tips
Sear on high heat: This ensures caramelization and keeps the meat succulent.
Taste before serving: Adjust salt or lime juice to balance acidity.
Let the steak rest: A few minutes before serving helps retain moisture and keep it juicy.
Bifstec Picado FAQs
Fill a flour tortilla with the steak picado and then wrap, spoon over some juice and sprinkle with Mexican cheese. What about making tacos with the beef mixture? Fill taco shells then top with Mexican crema and sliced avocados. These would be great with beans and rice. Another idea is serving the beef on tostada shells with guacamole spread on them first. Finish with Mexican crema or sour cream drizzled on top.
Yes, it keeps well for a couple of days and reheats beautifully.
Steak Picado with Pickled Onions Recipe
Steak Picado
Equipment
- Mortar and Pestle
Ingredients
- 1 Pound steak, top round
- 1 Teaspoon salt, flakes
- 1 Teaspoon peppercorns
- 1 Teaspoon onion, finely chopped
- 1 Teaspoon cumin seeds
- 6 Cloves garlic
- 1 Teaspoon olive oil
- ½ Teaspoon onion powder
- ½ Teaspoon ancho chili powder
- ½ Teaspoon garlic powder
- ¼ Teaspoon cayenne pepper
- 1 poblano pepper, fresh
- 1 jalapeno, fresh
- 2 Roma tomatoes, fresh
- 1 shallot
- ¼ Cup red wine vinegar
- ¼ Cup + 2 Tablespoons grape seed oil, or preferred cooking oil
- 2 limes, juiced
- ½ red onion, sliced
- 1 Cup white vinegar
To Serve
- rice, cooked, or tortillas
- cilantro, optional garnish
Instructions
- Allow steak to come to room temperature as you prepare ingredients.
- Thinly slice the red onion and add to a sealable container with white vinegar to pickle the onions. Refrigerate until ready to serve, but for at least 30 minutes.
- Add salt flakes, peppercorns, dried minced onion, cumin seed, and garlic cloves to a mortar and crush to form a paste.
- Prepare the ingredients. Roughly chop the poblano pepper. Thinly slice the jalapeño (remove the seeds for less heat). Cut the tomatoes into quarter wedges. Thinly slice the shallot. Cut steak into 1” pieces.
- Heat a cast iron skillet over high heat.
- Combine steak, poblano, jalapeño, ½ the tomatoes, and the shallot in a medium sized mixing bowl. Add onion powder, ancho chili powder, garlic powder, and cayenne pepper. Add less cayenne if you don't seed the jalapeños.
- Pour in the red wine vinegar, grape seed oil, lime juice, and garlic paste. Toss to coat.
- Add the remaining 2 tablespoons of oil to the skillet. Swirl to coat and then pour in the picado. Cook for 5 minutes, toss, and then cook for 5 more minutes. Season with a pinch of salt and pepper.
- Serve over rice. Garnish with chopped cilantro and pickled onions.
Notes
Taste before serving: Adjust salt or lime juice to balance acidity.
Let the steak rest: A few minutes before serving helps retain moisture and keep it juicy.
Nutrition
This authentic Mexican steak picado recipe brings together a blend of rich, spicy, and tangy flavors that coat every bite of tender steak and vegetables. The quick pickled onions add contrast and crunch, while serving it over rice soaks up all that bold sauce. It’s a dish that feels comforting yet exciting, easy to prepare but layered with flavor. Whether you’re cooking for guests or just craving something hearty and satisfying, this is a go-to recipe you’ll come back to again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Steak picado with pickled onions was amazing! Flavorful, hearty, and easy to make.
Steak picado with pickled onions is a flavorful Mexican delight! Hearty and so comforting!