Celebrate Cinco De Mayo With Steak Picado
Living in Southern California, there is no shortage of Mexican food, and I have eaten many different dishes going by the moniker “Steak Picado”. Sometimes it is a skillet dish that seems more akin to fajitas or a stir-fry. But I was inspired for this recipe by “Guisados“, a local place here in the Los Angeles area that was featured on one of the food shows I watch, or “my stories” as I call them. I don’t claim that this recipe is anything like theirs, but merely inspired by their idea of serving homestyle braises, which would simmer on the stove the entire afternoon. But through the magic of the pressure cooker, you can have a tasty, falling apart flank steak in a tangy sauce in about an hour. Perfect over rice, on warm tortillas, or a little of both!
I prefer to use Serrano chiles, which are a little hotter than Jalapeños, but I am led to believe that the Serrano chiles may not be as easy to find in some areas, whereas Jalapeños can be found just about everywhere, so feel free to use the Jalapeños. I leave the seeds in when I chop them, but you can remove the seeds if you prefer a milder flavor.
This recipe is for approximately 2-2.5 pounds of flank steak. The flank steak that I used was unusually large at about 2-1/4 pounds, but you may need to use two smaller ones.
Start out by browning the steak on both sides in a couple tablespoons of oil, then remove it to a plate.
Sauté some chopped onions, green peppers and the Serrano or Jalapeño chiles until the onions just start to take on a little brown color, then add in the garlic and continue for another minute or so.
Add in 1 tablespoon of tomato paste, 1 tablespoon of chili powder of your choice (I like to use Penzey’s Chili 9000), 2 teaspoons of cumin and 1 teaspoon oregano.
Stir for a minute or so until the spices become fragrant.
Pour in a can of roasted tomatoes with green chiles (such as Ro-Tel, but I used Trader Joe’s brand).
Pour in 1/2 cup beer and 1/2 cup water, then add 1 teaspoon of beef flavored Better Than Bouillon. You can add 1/2 cup beef stock in place of the water and Better Than Bouillon if you prefer.
Top it off with a couple of bay leaves, then put the top on the pressure cooker.
Bring to high pressure, adjusting heat once high pressure is reached to maintain.
Set time for 40 minutes. I know this may sound like a long time, but it should give you that good, falling apart texture that requires hours of braising without the pressure cooker.
When time is up, remove the meat to a plate. Put the sauce back on medium-high heat and let it cook down a bit (around 7-8 minutes, until the meat is ready to add back in).
Let the meat rest for five minutes, then cut into approximately 1-inch chunks. Some of the meat will probably fall apart in shreds. That’s fine. This is a rustic recipe, as they say when things don’t quite work out as planned.
Stir the meat back into the sauce, then remove from the heat.
Serve with rice and warm tortillas.
Happy Cinco de Mayo!
|Pressure Cooker Steak Picado|| |
- 2 tablespoons oil
- 2-2.5 pounds flank steak (1 large or two small steaks)
- 1 onion, halved then sliced
- 2 green peppers, cut in strips
- 2-3 serrano or jalapeño chiles, chopped (remove seeds if you want it to be milder)
- 4 cloves garlic, pressed
- 1 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 can roasted tomatoes with green chiles
- ½ cup water
- ½ cup beer
- 1 teaspoon beef flavored Better Than Bouillon
- 2 bay leaves
- Heat the oil in pressure cooker pot over medium-high heat
- Brown steak on both sides (depending on pressure cooker size, you may need to cut steak in 2 or 3 pieces)
- Remove meat to a plate
- Sauté the onions, green peppers and chiles until onions start to show a bit of brown
- Add the garlic and sauté for another minute
- Add the tomato paste, chili powder, cumin and oregano
- Stir for about 30 seconds until spices become fragrant
- Pour in the roasted tomatoes with chiles
- Add the water and beer
- Stir everything together
- Stir in the teaspoon of Beef Better Than Bouillon (or substitute ½ cup beef stock for the water and Better Than Bouillon)
- Add the meat back to the pot
- Toss the bay leaves on top
- Lock cover on the pressure cooker
- Turn heat to high and bring to high pressure
- When high pressure is reached, adjust the heat to maintain high pressure
- Set time for 40 minutes
- When time is up let pressure come down on its own for ten minutes, then do a quick release
- Remove meat to a plate and let it rest for five minutes
- While meat is resting, put sauce back on medium high heat and bring to a simmer
- Let simmer for five minutes
- After meat has rested for five minutes, cut into approximately one-inch chunks. Some of the meat might end up shredded when you try to cut in cubes, that is fine.
- Stir the cut meat back into the sauce and remove from heat
- Serve with rice, beans and warm tortillas