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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for steak picado with pickled onions. This Mexican steak dish is made in a cast iron skillet.

Steak Picado with Pickled Onions

Course: Main Course, Meals
Cuisine: Mexican
Keyword: beef
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 285kcal
Author: Bella
Steak picado with pickled onions makes a hearty, warming meal. Bistec picado is similar to carne asada, except this recipe is sautéed and braised in a cast iron skillet. You can adjust the seasonings in this Mexican steak dish to make it as spicy or as mild as you prefer.
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Ingredients

  • 1 Pound steak top round
  • 1 Teaspoon salt flakes
  • 1 Teaspoon peppercorns
  • 1 Teaspoon onion minced
  • 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
  • 1 jalapeno
  • 2 Roma tomatoes
  • 1 shallot
  • ¼ Cup red wine vinegar
  • ¼ Cup grape seed oil plus 2 Tablespoons
  • 2 limes juiced
  • ½ red onion sliced
  • 1 Cup white vinegar
  • rice as a side
  • cilantro as 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 do not seed the jalapeños) Pour in the red wine vinegar, grape seed oil, lime juice, and garlic paste. Toss to coat.
  • Add remaining 2 tbsp of grape seed oil to the skillet. Swirl to coat, then pour in the picado. Cook for 5 minutes, toss, then cook for 5 more minutes. Season with a pinch of salt and pepper.
  • Serve over rice. Garnish with chopped cilantro and pickled onions.

Nutrition

Calories: 285kcal | Carbohydrates: 8g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 436mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 2mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.