Steak Picado

Lynnda Cloutier


Sal Ramos cooked this one skillet steak dish for the food brokers at the wholesale produce market in Los Angeles
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★★★★★ 1 vote



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  • ·
    1/4 cup oil
  • ·
    3 lbs. boneless round steak, cut into 1/2 inch cubes
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    2 cloves garlic, minced
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    1 large bay leaf, crumbled
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  • ·
    2 medium green peppers, cut into 1/2 inch squares
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    1 or 2 hot yellow chilies, minced
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    4 medium tomatoes, cut into 6 wedges each
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How to Make Steak Picado


  1. Heat oil in large skillet. Add meat, garlic, bay leaf and season to taste with salt. Cook til meat is browned. Add green peppers and chiles and cook 4 to 5 minutes. Add onion and cook 3 minutes. Add tomatoes and season to taste with pepper. Cook 2 to 3 minutes. Serve as a main dish with rice and refried beans or spoon onto flour tortillas and wrap as burritos. Serves 8 to 10

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About Steak Picado

Course/Dish: Beef, Steaks and Chops
Regional Style: Mexican

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