Puerto Rican Pepper Steak Recipe
Puerto Rican Pepper Steak is a flavorful and tender dish featuring thinly sliced flank steak marinated in a blend of sofrito, garlic, and traditional Puerto Rican seasonings. The steak is quickly cooked with colorful bell peppers and onions, creating a savory and aromatic meal perfect for serving with rice or plantains.
- Prep Time: 15 minutes (plus at least 1 hour marinating, ideally overnight)
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
Marinade Ingredients
- 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, ground black pepper, and cumin. Mix well to evenly coat the meat. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
- Prepare the Pan: Heat the remaining 1 tablespoon of oil in a large skillet or frying pan over medium-high heat. If using, add the browning or burnt sugar to the hot oil to give the dish a rich color and stir briefly; be cautious not to burn it.
- Cook the Steak: Add the marinated steak slices to the hot pan in batches to avoid overcrowding. Sear the meat quickly on both sides, about 2-3 minutes per side, until browned.
- Add Vegetables and Bay Leaves: Once all the steak is browned, return all meat to the pan. Add the sliced red and green bell peppers, sliced red onion, and bay leaves. Stir to combine.
- Add Water and Simmer: Pour 1 to 2 cups of water into the pan to create a bit of sauce, depending on your preference for consistency. Bring to a simmer, lower the heat, and cover the pan. Let it cook gently for about 10-15 minutes, until the peppers are tender and steak is fully cooked and flavorful.
- Final Touch and Serve: Remove bay leaves before serving. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side to squeeze over the meat for a fresh contrast. This dish pairs well with white rice or tostones.
Notes
- Marinating the steak overnight will greatly enhance flavor and tenderness.
- Browning or burnt sugar is optional but adds a characteristic deep color and slight caramelized flavor.
- Adjust water amount based on desired sauce thickness.
- For a spicier version, add sliced chili peppers with the bell peppers.
- Serve with traditional Puerto Rican sides like white rice, beans, or fried plantains.
Keywords: Puerto Rican pepper steak, flank steak recipe, sofrito steak, Latin American beef dish, pepper steak with bell peppers
Find it online: https://mjrecipe.com/puerto-rican-pepper-steak-recipe/