Description
A flavorful Puerto Rican Pepper Steak recipe featuring marinated flank steak sautéed with colorful bell peppers, onions, and traditional seasonings, slow-cooked until tender and infused with a savory sofrito base.
Ingredients
Steak Marinade
- 2-3 pounds flank steak, sliced thin
- 1/3 cup sofrito
- ¼ cup chopped cilantro
- 8 cloves garlic, crushed
- 1 tablespoon oil (from the 2 tablespoons total)
- 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
- ½ teaspoon cumin
Cooking
- 1 tablespoon oil (remaining from 2 tablespoons total)
- 2 tablespoons browning or burnt sugar for color (optional)
- ½ red bell pepper, sliced thin
- ½ green bell pepper, sliced thin
- ½ red onion, sliced thin
- 3 bay leaves
- 1-2 cups water
Garnish
- Freshly chopped cilantro
- Lime wedges
Instructions
- Marinate the Steak: In a large bowl, combine the thinly sliced flank steak with chopped cilantro, sofrito, crushed garlic, 1 tablespoon of oil, Maggi liquid seasoning (or salt), chicken bouillon seasoning, dried oregano, adobo, ground black pepper, and cumin. Mix thoroughly to coat the meat. Cover and let marinate for 1 hour up to overnight for best flavor infusion.
- Sauté the Steak: Heat the remaining tablespoon of oil in a large pot over medium-high heat. Add the marinated steak along with its seasonings and sauté for 5-7 minutes or until the natural juices begin to release from the meat. Stir in the optional browning for color to deepen the rich brown hue.
- Add Vegetables: Incorporate the thinly sliced red bell pepper, green bell pepper, and red onion into the pot. Stir well so the peppers and onions mix evenly with the meat and seasonings.
- Add Liquid and Simmer: Pour 1-2 cups of water into the bowl used for marinating to deglaze and capture remaining marinade flavors, then add this liquid to the pot, ensuring enough water to cover the meat and vegetables. Add the bay leaves for aromatic depth.
- Reduce and Cook Low and Slow: Cook over medium heat, stirring occasionally, until the water reduces by half. Then lower the heat to low, cover the pot, and let simmer for about one hour or until the steak is tender and infused with the combined flavors.
- Garnish and Serve: Remove the bay leaves, garnish with freshly chopped cilantro and lime wedges. Serve warm, perfect with white rice or tostones.
Notes
- Marinating overnight enhances the flavor but is not required.
- Browning or burnt sugar is optional but adds a traditional rich color to the dish.
- If using salt instead of Maggi, adjust the quantity to taste.
- Flank steak can be substituted with skirt steak or another thinly sliced beef cut.
- Garnishes like lime wedges add a bright, acidic contrast.
- This dish pairs well with Puerto Rican staples like rice, beans, or fried plantains.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
