Puerto Rican Pepper Steak Recipe
If you’re craving something full of Puerto Rican flavor and easy enough to whip up any night of the week, this Puerto Rican Pepper Steak Recipe is a winner. The tender flank steak marinated with fragrant sofrito, garlic, and a blend of traditional spices really brings the island vibe right to your kitchen table. I love making this when I want a hearty, comforting meal that’s packed with that unmistakable Puerto Rican flair but still easy to prepare.
This recipe works brilliantly for both weeknight dinners and casual weekend gatherings because it’s so versatile—you can play with the heat, swap veggies, or keep it classic. Once you master this Puerto Rican Pepper Steak Recipe, I promise it’ll be one you turn to over and over when you want those rich, savory flavors in every bite.
Ingredients You’ll Need
The beauty of this Puerto Rican Pepper Steak Recipe is in its simple yet vibrant ingredients that come together to create big flavor. Each ingredient plays a role, from the sofrito’s fresh herb notes to the garlic’s punch and the peppers’ crunch, so grab quality produce and seasonings for the best results.
- Flank steak: Thinly sliced for quick cooking and easy tenderness—flank steak soaks up the marinade beautifully.
- Sofrito: This is the flavor base, a blend of peppers, onions, garlic, and herbs—homemade or store-bought works fine.
- Fresh cilantro: Adds brightness and freshness both in the marinade and as a garnish.
- Garlic cloves: Crushed for a more intense garlic flavor that infuses the meat.
- Oil: Used to marinate and to cook—helps in browning the meat nicely.
- Maggi liquid seasoning or salt: Maggi adds an umami depth, but salt alone is fine if you don’t have it on hand.
- Chicken bouillon seasoning: Boosts that savory, meaty profile, essential for authentic taste.
- Dried oregano: Brings a subtle, earthy herb note common in Puerto Rican dishes.
- Adobo all purpose seasoning: A classic Caribbean blend that enhances every part of the dish.
- Ground black pepper & cumin: Cumin adds warmth while black pepper gives a nice, subtle kick.
- Browning or burnt sugar (optional): This is the secret to that rich, dark color and slight caramelized flavor often found in traditional recipes.
- Red and green bell peppers: Thin slices add crunch and color, plus a sweet contrast to the savory steak.
- Red onion: Adds a mild sharpness and texture, cooked just right to keep things fresh.
- Bay leaves: Classic herb for a gentle aromatic touch during cooking.
- Water: For simmering—it keeps the steak tender and creates a nice saucy finish.
- Lime wedges: For serving, the acidity brightens everything up at the last bite.
Variations
One thing I love about this Puerto Rican Pepper Steak Recipe is how easy it is to adapt to your tastes. Over time, I’ve tried a few tweaks to make it my own, and I encourage you to play around with it too!
- Spicy kick: I sometimes add a finely chopped fresh chili or a pinch of crushed red pepper flakes to the marinade—makes it lively without overpowering the other flavors.
- Vegetarian twist: Swap the beef for thick slices of portobello mushrooms or firm tofu and marinate the same way; it soaks up all those wonderful spices!
- More veggies: Feel free to toss in sliced zucchini, carrots, or even green beans to stretch the dish and add more color and crunch.
- Slow cooker style: When I’m pressed for time, I’ve used a slow cooker to simmer the steak on low for a few hours—it comes out super tender and flavorful without much effort.
How to Make Puerto Rican Pepper Steak Recipe
Step 1: Marinate the Steak for Maximum Flavor
Start by slicing the flank steak thinly against the grain—this helps keep it tender once cooked. In a large bowl, toss the sliced steak with sofrito, chopped cilantro, crushed garlic, oil, Maggi seasoning or salt, chicken bouillon, oregano, adobo, black pepper, and cumin. Give it a good mix and cover it up. Let it marinate in the fridge for at least 2 hours, but if you can let it sit overnight, you’ll really taste the difference. I usually prep this before I go to work so it’s bursting with flavor by dinner.
Step 2: Brown the Steak and Sauté the Vegetables
Heat a tablespoon of oil in a large skillet or heavy pan over medium-high heat. Remove the steak from the marinade, shaking off excess but don’t wipe it bare—the marinade is flavor gold. Brown the steak in batches, making sure not to crowd the pan, until it gets a nice sear on both sides—about 2 minutes per side. Set the cooked steak aside. In the same pan, add the sliced bell peppers and onions, sautéing until just softened but still vibrant, about 3-4 minutes.
Step 3: Simmer with Seasonings and Water
Return the steak to the pan with the veggies, then add bay leaves and 1 to 2 cups of water—enough to come about halfway up the meat, depending on how saucy you want it. Stir in the optional browning or burnt sugar if you’re aiming for that deep color. Lower the heat to medium-low and cover the pan. Let the mixture simmer gently for about 20-30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened slightly. Taste and adjust seasonings if needed—sometimes I add a splash more Maggi or a pinch of extra black pepper here.
How to Serve Puerto Rican Pepper Steak Recipe
Garnishes
I always finish this dish with a sprinkle of freshly chopped cilantro and a few lime wedges on the side. The cilantro adds a fresh herbal note that brightens the rich flavors, and squeezing lime over the top right before eating brings a zesty pop that wakes up every bite. Trust me, don’t skip the lime!
Side Dishes
Puerto Rican Pepper Steak pairs beautifully with traditional sides like white rice or arroz con gandules. For a lighter option, I like serving it alongside a simple green salad or some roasted root vegetables. Sometimes I’ll even use it as a filling for tortillas or sandwiches—delicious in every format.
Creative Ways to Present
For gatherings or special dinners, I’ve plated the steak over a bed of yellow rice and garnished with sliced avocado and fried plantains. It’s a feast for the eyes and taste buds. You can also serve the steak in small bowls topped with a dollop of sour cream and fresh cilantro for a tapas-style appetizer that invites sharing and chatting over the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover Puerto Rican Pepper Steak in an airtight container in the fridge. It keeps well for up to 3-4 days, and honestly, the flavors improve after a day as everything has more time to mingle. Just be sure to remove the bay leaves before storing to avoid bitterness.
Freezing
If you want to freezer-portion it, I recommend packaging the steak and sauce separately from any sides. Use freezer-safe containers or bags, squeezing out as much air as possible. From my experience, it freezes well for up to 2 months without losing that delicious taste and texture.
Reheating
To reheat, I gently warm the leftovers on the stovetop over low heat with a splash of water or broth to keep things juicy. Avoid microwaving directly as the meat can dry out quickly—slow and low is the key here to keep that tender steak just right.
FAQs
-
What cut of beef is best for Puerto Rican Pepper Steak Recipe?
Flank steak is the ideal choice because it is lean, flavorful, and slices thin easily. It also absorbs the marinade well and cooks quickly, making your pepper steak tender without being tough or chewy. However, sirloin or skirt steak can be good alternatives if you prefer.
-
Can I make Puerto Rican Pepper Steak Recipe without sofrito?
While sofrito is a signature ingredient that adds incredible depth and authenticity, if you don’t have any on hand, you can substitute with a mix of equal parts finely chopped onions, bell peppers, garlic, and cilantro as a simple homemade version. Store-bought sofrito is also a great time-saver and widely available in Latin markets.
-
How long should I marinate the steak?
For the best flavor penetration, marinate the steak for at least 2 hours, but overnight is even better if you have the time. This helps soften the meat and infuses it with the aromatic spices and herbs from the marinade.
-
Is the browning or burnt sugar necessary?
The browning or burnt sugar is optional but highly recommended for authentic color and a slight caramelized flavor that makes the dish visually appealing and adds richness. If you don’t have it, the dish will still be delicious, just lighter in color.
-
What can I serve with Puerto Rican Pepper Steak besides rice?
Besides rice, this pepper steak goes wonderfully with fried plantains, mashed yuca, a simple green salad, or roasted vegetables. You can even stuff it into sandwiches or wraps for a tasty twist!
Final Thoughts
Making Puerto Rican Pepper Steak Recipe always feels like a little celebration in my kitchen—it brings comfort, bold flavors, and a sense of tradition all on one plate. I hope when you try it, you feel those same warm, welcoming vibes with each bite. Don’t hesitate to make it your own and share it with friends or family—the best dishes are the ones we enjoy together, after all.
Print
Puerto Rican Pepper Steak Recipe
- Prep Time: 15 minutes (plus 2 hours to overnight marinating)
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes to overnight marinating plus 35 minutes cooking
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Description
Puerto Rican Pepper Steak is a flavorful and tender dish featuring thinly sliced flank steak marinated in a blend of sofrito, cilantro, garlic, and traditional Puerto Rican seasonings, then sautéed with colorful bell peppers and onions. This savory recipe delivers a vibrant balance of spices and is perfect served with rice or plantains for a delicious Caribbean meal.
Ingredients
Marinade
- 2–3 pounds flank steak, sliced thin
- 1/3 cup sofrito
- 1/4 cup chopped cilantro
- 8 cloves garlic, crushed
- 2 tablespoons oil, divided
- 10 dashes Maggi liquid seasoning or 2 teaspoons salt
- 1 teaspoon chicken bouillon seasoning
- 1 teaspoon dried oregano
- 1 teaspoon adobo all purpose seasoning
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
Other Ingredients
- 2 tablespoons browning or burnt sugar for color (optional)
- 1/2 red bell pepper, sliced thin
- 1/2 green bell pepper, sliced thin
- 1/2 red onion, sliced thin
- 3 bay leaves
- 1–2 cups water
- Freshly chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Marinate the Steak: In a large bowl, combine the sliced flank steak with sofrito, chopped cilantro, crushed garlic, half of the oil, Maggi liquid seasoning (or salt), chicken bouillon seasoning, dried oregano, adobo seasoning, black pepper, and cumin. Mix thoroughly to coat the meat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
- Prepare the Vegetables: While the meat is marinating, thinly slice the red and green bell peppers and red onion. Set aside for cooking.
- Sear the Meat: Heat the remaining 1 tablespoon of oil in a large skillet or frying pan over medium-high heat. Add the marinated steak in batches to avoid overcrowding, searing quickly until browned but not fully cooked, about 2-3 minutes per side. Remove the seared meat and set aside.
- Sauté Aromatics and Peppers: In the same skillet, add the sliced onions and bell peppers along with the bay leaves. Sauté until the vegetables begin to soften, roughly 4-5 minutes. If using, add the browning or burnt sugar to deepen the color and flavor.
- Simmer the Steak: Return the seared steak to the skillet with the vegetables. Pour in 1 to 2 cups of water, enough to create a flavorful sauce but not submerge the steak. Reduce the heat to medium-low and cover. Let it simmer gently for about 20-30 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
- Finish and Garnish: Remove the bay leaves. Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro and serve with lime wedges on the side for added zest.
Notes
- For best flavor, marinate the steak overnight to allow the seasoning to penetrate deeply.
- Searing the steak in batches prevents steaming and helps achieve a nice brown crust.
- Browning or burnt sugar is optional but adds rich color and a subtle caramelized flavor.
- Adjust water quantity to control the sauce’s thickness; use less water for a thicker sauce and more for a thinner gravy.
- This dish pairs well with white rice, mofongo, or tostones for a traditional Puerto Rican meal.
Keywords: Puerto Rican Pepper Steak, Flank Steak Recipe, Sofrito Beef, Caribbean Beef Recipe, Sautéed Peppers and Steak
