Steak Picado

steak picado topped with onions and peppers. served on a white plate with black beans and rice.

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5 from 1 review

Top round steak simmers with onions, peppers and spices for a flavorful steak dish. Adaptation of a popular Mexican recipe, very good served with Spanish red wine.



For the rub

  • 1 1/2 lb top round steak
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano

Other steak picado ingredients

  • oil spray
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 cup chicken or beef broth, divided
  • 1 red or green bell pepper – or a mix of both
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, chopped (after removing seeds)
  • 1 cup diced tomatoes
  • 2 tsp chili powder (or more to taste)


  1. Prepare the rub: combine the garlic powder, cumin and salt in a bowl. Pat dry the steak, then place on a plate. Rub half of spice rub mixture on one side of the steak, then turn the steak over and rub the other half into the meat. Let the steak sit with the rub for about 20 minutes at room temperature.
  2. Sear the steak: coat a skillet with the oil spray. Heat on medium high. Add the steak when hot, sear for 90 seconds on one side, then turn the steak and sear for another 90 seconds. Remove the steak to a platter, and cover with aluminum foil. Set aside as you start cooking the vegetables.
  3. Sauté the onions: Add 1 tablespoon olive oil into the same skillet you used to sear the steak. Heat on medium, and add the onions along with about half of the broth. Stir the onions, and scrape up any of the spices and bits of meat that stuck to the skillet during the steak searing. Stir to incorporate into the liquid.
  4. Add the bell peppers to the skillet, and cook for about 3 more minutes until they begin to soften a bit. Add the garlic and jalapeno, stirring to combine.
  5. Stir in the tomatoes along with the chili powder. Simmer for about 5 minutes to let the flavors meld.
  6. Add the steak back into the skillet and cover the skillet. Simmer on medium low for 10 minutes, then check the steak for doneness. This is best served medium rare, which is about 130 degrees. A thick steak such as the one we had (about 1 1/2 inches thick) will likely need about 5 more minutes of simmering time to be cooked to the desired doneness.
  7. Remove the steak when just cooked to your liking. Thinly slice the steak, then scoop the sauce over the steak to serve it.


  • Using 1/2 of a green bell pepper and 1/2 of a red bell pepper adds nice color variety.
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