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steak picado

Steak Picado Recipe

This Steak Picado recipe is on constant rotation in our house! It's a spicy, savory and tender Mexican steak dish that's slow cooked for 2 hours until it falls apart. It's perfect piled onto tacos or served on a platter with rice and beans!
5 from 4 votes
Cook Time 2 hours
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 tablespoon oil
  • 2 lbs bottom round roast chopped into 1” pieces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 1 large onion finely sliced
  • 3 cloves garlic roughly chopped
  • 2 10 oz cans diced tomatoes with green chili
  • 1 tablespoon pickled jalapenos chopped
  • ½ cup water (or more if you're using a large pan)
  • ½ cup fresh cilantro roughly chopped

Instructions
 

  • Heat up a large, heavy bottomed pan (that has a lid) over medium high heat and add oil once it’s super hot.
  • Add the chopped steak and spread it so it’s spaced equally apart in the pan.
  • Sprinkle with salt, garlic powder, oregano, and cumin.
  • Once the steak begins to get some color, stir the spices into the meat and turn the heat to medium.
  • Add the onion and the garlic and cook it down for 3-5 minutes.
  • Then add the cans of tomatoes, the pickled jalapenos and enough water to slightly cover the meat (you might not need a lot if you’re using a smaller pan - you just want to make sure there’s enough liquid to braise the meat and make it tender)
  • Stir everything up then place the lid on the pot and turn the heat to low so it is simmering.
  • Cook for 1.5 hours, stirring every 15-20 or so, and adding more water if needed.
  • Then take the lid off, and let the sauce reduce for 30 more minutes. The meat should be falling apart tender.
  • Finish with a sprinkle of salt and a handful of fresh chopped cilantro.
Keyword carne asada, picado, pickled red onions, steak, tacos
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!