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Steak Picado-One skillet Beef Tacos

Fast, easy and delicious are these steak picado tacos for any night of the week!  
Course Main Course, Tacos
Cuisine Mexican

Ingredients

Ingredients

  • 1 pound chuck steak chuck eye steak or top round steak, chopped small
  • Carne asada steak seasoning. Look for a coarse seasoning that may contain chili powder
  • Extra fresh cracked pepper
  • Salt to taste
  • 1/2 large red or white onion sliced into strips
  • 1 large poblano sliced into strips
  • 1 jalapeño or serrano sliced thin
  • 2 cloves of garlic minced
  • 1/4 cup red wine vinegar
  • 1/4 cup grapeseed oil plus more for cooking
  • 3 large roma tomatoes sliced into thin wedges

You Will Also Need

  • Warm corn tortillas
  • Your favorite salsa
  • Lime wedges
  • 3 fresh cactus paddles previously cleaned

Instructions

Directions

  • In a large bowl, add all of the ingredients in the order listed, minus the tomatoes. Toss well so every ingredient is well coated. Set aside.
  • If using nopales, cook nopales first according to instructions in the notes section.
  • Preheat large cast iron skillet to medium high heat for 1 minute. Add 3 tablespoons of oil and continue to heat until the pan begins to smokes. 
  • Using tongs, add your steak picado and all other ingredients in the bowl to the preheated skillet. Shake off excess marinade as you remove from the bowl. Spread out evenly so they are not overcrowded. Cook without stirring for at least 3-4 minutes.
  • Toss using tongs, turning the ingredients. Let cook for 3 more minutes. Add the tomatoes and season with a pinch of salt and pepper. Stir well to combine and continue cooking until tomatoes start to break down and release some of their juices. Serve right away with warm tortillas, salsa, sliced nopalitos and lime wedges.

Notes

For Nopalitos: Drizzle oil onto cactus paddles. Season lightly with salt and pepper on both sides. Cook cactus on a preheated cast iron grill pan or skillet for 4-5 minutes per side. The cactus should turn a dark olive color and have some char marks. The more you let the cactus release it's juices, the less slimy it will be.