How can I make steak picado spicier?
**Adding Flame to Your Steak Picado: How to Make it Spicier**
Steak picado, a popular Colombian dish made with thinly sliced steak, onions, and bell peppers, is a flavorful and spicy mix of ingredients. While the dish originated in Colombia, there are several ways to add more heat to your steak picado without compromising its traditional flavor. Here are some tips to make your steak picado spicier:
**Option 1: Use hot sauce**
Add a few dashes of hot sauce, such as sriracha or hot sauce of your choice, to your steak picado. Start with a small amount and adjust to taste, as hot sauce can quickly become overpowering.
**Option 2: Add diced jalapeños or serrano peppers**
Wearing gloves when chopping jalapeños or serrano peppers can prevent the oils from transferring to your skin and causing irritation. Chop the peppers finely and add them to your steak picado. This will also add more heat to the dish.
**Option 3: Use spicy mayo or aioli**
Make or purchase a spicy mayo or aioli to add an extra kick to your steak picado. A spicy mayo can be made by mixing mayonnaise with diced jalapeños, scallions, and a pinch of cumin.
**Option 4: Infuse your oil with chili flakes**
Use chili flakes or diced jalapeños to infuse your oil before making your steak picado. Simply adding the chili flakes or diced peppers to melted oil and then whisking it into your ingredients will add a subtle heat to your dish.
**Option 5: Try Korean chili flakes (gochugaru)**
If you like a bit of smokiness and complexity, try using Korean chili flakes (gochugaru) to add an extra layer of heat to your steak picado. Gochugaru can be used to coat your steak or added to your dressing.
**Option 6: Make spicy marinade from scratch**
Create your own spicy marinade from scratch by mixing your favorite ingredients, such as diced onions, garlic, and chili flakes. This will allow you to customize the heat level to your liking.
**The Science Behind the Spiciness**
The slight charred taste you get from grilling or toasting your steak picado is due to the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked. The Maillard reaction also contributes to the development of the caramelized, sweet and savory flavors that many people associate with the dish.
When cooking your steak picado, it’s essential to remember that heat and technique play a significant role in retaining the natural flavors of your ingredients. Experiment with these methods to find your perfect balance of heat and flavor.
