Steak Picado
Craving bold flavors? This steak picado, or bifstec picado, is packed with juicy steak, spicy peppers and bright citrus. It’s a fast and flavorful Mexican-style favorite.
Servings: 6
Equipment
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
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.
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
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
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