STEAK PICADO WITH FLACA’S SALSA

When I hear steak picado I think of my dad; this was one of his favorite dishes that my mom made for him weekly. It was such a family favorite that my mom added it to menu of her restaurant and now I’ve been making it ever since.

 
Steak Picado Flaca's Salsa
 

INGREDIENTS

  • 1 pound chuck eye steak or top round steak, chopped small

  • Salt & pepper to taste

  • 1 cup Flaca’s Salsa (mild or hot)

  • 1/2 large red or white onion sliced into strips

  • 1 large poblano pepper or green bell pepper, sliced into strips

  • 2 cloves of garlic, minced

  • Oil of your choice

  • Corn or flour tortillas

  • Flacamole

  • Optional: Lime wedges, for garnish

DIRECTIONS

1. In a large bowl toss chopped steak in oil, salt, and pepper. Lightly drizzle oil enough to coat the steak and season with salt and pepper to taste. Set aside.

  • Note: Leftover steak can be used for this recipe, just cook the other ingredients first then add in the steak.

2. Preheat large cast iron skillet to medium heat for 1 minute. Lightly add oil to coat the pan and heat until the pan begins to smoke.

3. Using tongs, add your steak to the preheated skillet. Spread out evenly so you do not overcrowd. Cook without stirring for 3-4 minutes on medium heat. Allow steak to brown.

4. Add onion slices, poblano or green bell pepper slices, and minced garlic and toss with steak for 2-3 minutes.

5. Add 1 cup of Flaca’s Salsa to the skillet. Add salt and pepper to taste.

6. Let cook on a low simmer for 15 minutes, occasionally tossing the ingredients.

7. Warm up tortillas and keep warm to serve.

8. Serve Flaca’s steak picado right away with warm tortillas, guacamole, and lime wedges. Enjoy!

Steak DishesAurora NavaSpicy Salsa, Mild Salsa, steak, picadoComment