STEAK PICADO BY CHEF ROSIE, Hispanic Lifestyle 2020 Latina of Influence
Owner Provecho Grill Restaurant, Menifee, California

 Session 3 – Latina Conference 2020 “Connecting Latinas of Influence”

This dish is one of my dad’s favorites and mine as well. I prepare my version with chile serrano because we like it hot. It’s easy to make in one pot or skillet and the result is a rich savory dish for any occasion or weeknight meal. Serve garnished with cilantro as a main dish, and sides of rice and GOYA® refried beans. This recipe can easily be doubled or more for a family gathering. Buen Provecho!

1 lb. flap meat steak cut into 1 inch cubes (tenderloin or round)
2 tbsp. GOYA® Extra Virgin Olive Oil
1 small onion chopped
1 small yellow bell pepper chopped
1 serrano chile finely chopped (or jalapeños for a milder heat)
1 large tomato diced
1 tbsp GOYA® Minced Garlic or 2 cloves fresh garlic, finely chopped
½ tsp. GOYA® Oregano Leaf
2 GOYA® Bay Leaves
1 packet GOYA® Powdered Chicken Flavored Bouillon, dissolved in 1 cups water
1 cup GOYA® Low Sodium Tomato Sauce
GOYA® Sazonador Total to taste

1. Generously season the steak pieces with GOYA® Sazonador Total.
2. Lightly brown in heated oil for 3-4 minutes in a medium sized pot.
3. Add onion, yellow peppers, chile serrano, tomato, minced garlic, oregano leaf, bay leaf and cook 4 to 5 minutes. Stir occasionally to allow vegetables to cook.
4. Add chicken bouillon and tomato sauce and season to taste. Cook 2 to 3 minutes more, bring to a boil, then lower heat to simmer for 30-40 minutes. Stir often and check that the liquid has not evaporated. Add more liquid if necessary, until meat is tender. Don’t forget to remove the bay leaf before serving.
5. Serve garnished with cilantro as a main dish, and sides of rice and refried beans.

Serves 4-6.