Picado is an appetizer served with toothpicks popular in Madeira Island, Portugal. Make these steak bites, or steak tips, in a wine cream sauce and enjoy at your next gathering with friends!
Picado | Madeira Island Sautéed Steak Tips Recipe
Picado is an appetizer served with toothpicks popular in Madeira Island, Portugal. Make these steak bites, or steak tips, in a wine cream sauce and enjoy at your next gathering with friends!
Ingredients
- 1 lb steak, top sirloin cut into ½" cubes
- 1 lb mushrooms quartered
- 1 yellow onion roughly chopped
- 1 garlic chopped
- 3 bay leaves
- ¼ cup white wine
- piri piri (hot sauce) to taste
- 2 tsp white wine vinegar
- ½ cup tomato sauce
- ¼ tsp beef bullion powder
- ½ cup heavy whipping cream
- 1 can black olives
Instructions
- Season the beef with salt. Set aside.
- In a hot pan, add oil and saute the mushrooms. Only add salt to the mushrooms once they have browned. Adding salt too early would create more steam and make it more difficult for the mushrooms to brown. Once the mushrooms are browned and salted deglaze the pan with 2 tablespoons of white wine.
- In a second hot pan, saute the onions in oil for about 10 minutes or until golden brown. Once they have browned and salt has been added deglaze the pan with about 2 tablespoons of white wine. Combine the cooked mushrooms and cooked onions into 1 pan. Remove from the heat and set aside.
- In the empty pan, while still hot, add oil. Add the seasoned meat and cook until browned on all sides. Once all sides are brown turn down the heat and add in the garlic and bay leaf. Add the mushrooms and onions into the pan. Add in the tomato sauce and remaining white wine. Add in piri-piri sauce, or hot sauce of your choice. Add in black pepper to taste. Add in beef bullion powder and white wine vinegar. Add in the heavy whipping cream and simmer for 10 minutes. Lastly add in the black olives.
Video
Notes
The Origins and History of Picado
Picado’s roots are deeply embedded in Madeira’s social and culinary traditions. The name comes from the Portuguese verb picar, meaning “to chop,” which perfectly describes the dish’s preparation: small cubes of meat, typically beef or pork, are marinated, sautéed with garlic, onions, and spices, then served piping hot. While the exact origins are hard to pinpoint, Picado likely emerged from Madeira’s rural kitchens, where practicality and sharing were essential. The dish’s simplicity—affordable cuts of meat, local spices, and potatoes—made it accessible to families and groups, especially during gatherings and celebrations.
Over time, Picado evolved, with variations including chicken, octopus, or squid, reflecting Madeira’s proximity to the sea and the creativity of local cooks. Yet, the core spirit of the dish—shared, informal, and deeply flavorful—remains unchanged.
Why Picado Is So Popular
Several factors make Picado a perennial favorite on Madeira:
- Communal Tradition: Picado is designed for sharing. It’s typically served on a large platter, encouraging everyone at the table to dig in together. This communal style reflects Madeira’s warm, convivial culture and turns every meal into a social event.
- Robust Flavors: The meat is marinated with garlic, bay leaves, wine, and sometimes a hint of piri-piri (hot sauce), then sautéed until tender. The resulting sauce is rich and aromatic, perfect for soaking into crispy fried potatoes.
- Versatility: While beef is the classic choice, many restaurants and home cooks experiment with pork, chicken, seafood, or even vegetarian versions, adapting the dish to suit every taste and occasion.
- Simplicity and Comfort: Picado is unfussy and comforting—no need for fancy plating or utensils. Just grab a toothpick, spear a juicy piece of meat, and enjoy with a cold beer or a glass of local Madeira wine.
