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
Scale
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