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Easy Mexican Steak Picado Recipe (Bistec Picado)

This hearty meal features beef sliced into tender thin strips, which absorb the delicious spices and zesty lime juice and create a dish that's bursting with flavor in every bite. Whether you're serving it with warm tortillas, rice, or beans, this Steak Picado is sure to be hit for the whole family!
Course Main Course
Cuisine Mexican
Keyword beef, steak
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • 1 large cast iron skillet
  • 1 large stainless steal pan, with lid
  • 1 wooden spoon or stirring utensil
  • 1 large serving bowl

Ingredients

  • 1 lb beef chuck, sliced into 1/4 inch strips see notes
  • 1 medium onion, thinly sliced
  • 2 medium bell peppers, thinly sliced
  • 4 cloves of garlic, minced
  • 1/3 cup plain tomato sauce (or 2/3 cup diced tomatoes)
  • 1/2 cup water or beef stock
  • 1/4 cup fresh lime juice

Spice Mixture

  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper

Instructions

  • Preheat 2 teaspoons of tallow on a large skillet (preferably cast iron) set to medium-high heat.
  • Once the pan and tallow are hot, place half of the beef strips on the pan, evenly spaced.
  • Cook for about 1 minute, then flip the pieces over and cook for another 30 seconds.
  • Transfer cooked meat to a plate and set aside.
  • Give the pan a quick clean and preheat again with another 2 teaspoons of tallow (if you don't clean the pan in between, it may get a little extra smoky).
  • Repeat the brown meat step for the second half of the beef, then set aside with the rest of the cooked beef.
  • Preheat 2 teaspoons of tallow on a stainless steel pan (for this step do NOT use cast iron) set to medium heat.
  • Add onions and sauté until translucent and soft.
  • Add bell peppers and cook until soft, stirring occasionally.
  • Add minced garlic cloves and cook until fragrant, stirring constantly.
  • Add spices and quickly stir into cooking vegetables, then add tomato sauce, lime juice, and water and combine well with all of the ingredients.
  • Cover pan and reduce heat to low. Cook on low or medium low or 15 minutes.
  • Transfer to serving bowl and garnish with cilantro.
  • Enjoy!

Notes

For tender steak strips, cut the beef chuck into 1/4 inch thick slabs along the grain, then cut each slab against the grain into 1/4 inch long strips. Cutting beef this way turns a tough cut of beef into tender steak pieces!