Classic Carne Picata

Classic Carne Picata with tender beef tips simmered in rich sauce, served in a cream skillet with fresh cilantro garnish and tortillas on a white marble background. — Classic Carne Picata — tender beef tips in a tangy, savory sauce, garnished with fresh cilantro and served with warm tortillas.

Classic Carne Picata brings together tender beef strips and a rich, deeply flavored sauce for a dish that’s as comforting as it is impressive. This version stays true to the hearty essence of traditional Carne Picata while adding a balanced blend of spices and tomato for that signature deep-red, glossy finish you see in the skillet. Every bite is infused with smoky paprika, earthy cumin, and a touch of oregano, all rounded out by fresh cilantro for brightness.

In many kitchens, Carne Picata is a weeknight staple — quick to prepare, deeply satisfying, and perfect for serving with warm tortillas, fluffy rice, or crusty bread. The name “picata” reflects the small, tender pieces of meat, seared for flavor before being simmered to perfection in the sauce.

Whether you’re making it for family dinner or meal prepping for the week, this Classic Carne Picata is the kind of recipe that fills the kitchen with irresistible aromas and earns a permanent place in your rotation.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb beef sirloin or top round, cut into small strips
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 tbsp tomato paste
1½ cups beef broth
1 cup tomato sauce (or crushed tomatoes)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
¼ tsp mild chili powder (optional, for gentle heat)
1–2 tbsp fresh cilantro, chopped, plus extra for garnish

INSTRUCTIONS

1. Season the beef:
Pat beef strips dry with paper towels. Season evenly with salt and pepper.

2. Brown the meat:
Heat olive oil in a large, deep skillet over medium-high heat. Add beef strips in batches to avoid crowding. Sear for 3–4 minutes, stirring occasionally, until browned but not fully cooked through. Transfer to a plate.

3. Build the flavor base:
In the same skillet, add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds until fragrant. Add tomato paste, smoked paprika, cumin, oregano, and chili powder (if using). Cook for 1 minute, stirring constantly to toast the spices.

4. Simmer the sauce:
Pour in beef broth and tomato sauce, scraping the bottom of the pan to release any browned bits. Return beef and its juices to the skillet, stir to coat, and bring to a gentle simmer.

5. Finish and serve:
Reduce heat to low and cook uncovered for 15–20 minutes, stirring occasionally, until beef is tender and the sauce thickens slightly. Stir in fresh cilantro and adjust seasoning as needed. Garnish with extra cilantro and serve hot with warm tortillas, rice, or crusty bread.

Helpful Tips to Perfect This Recipe

Cut beef evenly: Similar sizes cook at the same rate and stay tender.
Toast the spices: Briefly cooking paprika, cumin, and oregano deepens the flavor and gives the sauce its signature color.
Simmer gently: A low simmer tenderizes the beef without overcooking.

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