This time of year (baseball/softball season) always reminds me of old times spent at the ball park in Fallon, NV and long, lost friends and family made there. One of those people that I considered family was Papa Jerry; and one of the best memories of summers in Nevada was softball tournaments. Especially the Mike Llamas Memorial Tournament. Every August, for several years (I'm not quite sure if the tradition has continued) the tournament was held to raise money for a scholarship fund and keep Mike's memory alive. Papa Jerry (Mike's dad) could always be found at the park cooking up some of his famous Steak Picado during the tournament. Forget the hot dogs and nachos. Everyone wanted a burrito from Papa Jerry!
I've tried for years to duplicate the flavor and consistency of Papa Jerry's Steak Picado. I'm sure this recipe is nowhere near as awesome but it does taste pretty yummy! It makes a great burrito, steak-bowl over rice, or even a delicious topping for a plate of nachos. What You'll Need:
2 Tbs oil
2 lbs steak, cut into 1-1½" pieces (you can find 'picado' meat in the meat section at some grocery stores. Saves tons of time!)
2 medium potatoes, peeled and diced
1 cup onions, chopped
4 cloves garlic, minced
1 can Rotel diced tomatoes and green chiles
1 can petite diced tomatoes
1 Tbs chili powder
1 tsp cumin
salt and pepper to taste
What You'll Do:
Heat the oil in a large sauce pan over high heat. Place the diced onions in the hot pan and saute until they are soft. Add the diced potatoes and cook and stir for about 5 minutes. Add the chopped steak and let cook until the meat is browned. Add the garlic and stir. Add the Rotel and the diced tomatoes and stir. Add the spices and stir. Cover and simmer for about 10 minutes on low. Serve hot in tortillas, over rice or on top nachos.
