Steak Picado

by Dolores M. Wiarco (my mother)

2 large sirloin steaks cut into strips
2 tablespoons oil
1 onion sliced thinly
1 bell pepper cored and sliced thinly
1 jalapeño diced
2 large tomatoes diced
2 cups water
Salt (to taste)
Pepper (to taste)


  1. Prepare large skillet with oil on medium heat.
  2. Brown meat on both sides, then add onion, bell pepper, and jalapeño and let cook together for several minutes stirring constantly until vegetables become slightly tender.
  3. Mix in tomatoes.
  4. Add just enough water to cover meat and vegetables. Bring to a boil then cover, adjust heat to low setting, and simmer for another 30 to 45 minutes.
  5. Serve with vegetables and broth.

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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  1. Thank you for sharing your recipes. In this particular one, I noticed that in Step 3, you mentioned to add the tomato sauce. Nowhere in the ingredient list does it list tomato sauce and/or how much. Guessing it was an oversight. Can you please tell me how much tomato sauce should be used? Thank you.

    1. Hi Suzanna: my apologies for the typo! I’ve updated step 3 – it should have said to mix in the tomatoes, not the tomato sauce. My mom usually dices or blends them before adding the tomatoes to the steak. Thank you for contacting me and for catching that error!

      – Lola