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Puerto Rican Pepper Steak Recipe

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4.6 from 91 reviews

Puerto Rican Pepper Steak is a flavorful and tender dish made with thinly sliced flank steak marinated in a vibrant blend of sofrito, garlic, and traditional Puerto Rican seasonings, then sautéed with colorful bell peppers and onions. This recipe captures the essence of Puerto Rican cuisine with its aromatic spices and a perfect balance of savory flavors, ideal for a hearty meal served with rice or plantains.

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

  1. Marinate the Steak: In a large bowl, combine the sliced flank steak with sofrito, chopped cilantro, crushed garlic, 1 tablespoon oil, Maggi seasoning or salt, chicken bouillon, dried oregano, adobo seasoning, black pepper, and cumin. Mix thoroughly to ensure the steak is evenly coated. Cover and let it marinate for at least 1 hour, or preferably overnight, to allow the flavors to infuse into the meat.
  2. Prepare the Vegetables: While the steak marinates, thinly slice the red bell pepper, green bell pepper, and red onion. Set aside for later use.
  3. Sauté the Steak: Heat the remaining 1 tablespoon of oil in a large skillet or frying pan over medium-high heat. Add the marinated steak pieces in batches if needed to avoid overcrowding. Sear the steak for 3 to 4 minutes until browned on all sides. Remove the steak and set aside.
  4. Add Vegetables and Seasonings: In the same skillet, add the sliced bell peppers, onions, and bay leaves. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
  5. Combine and Simmer: Return the steak to the skillet with the vegetables. Add the optional browning or burnt sugar for color, and pour in 1 to 2 cups of water to create a sauce. Stir gently to mix all ingredients.
  6. Simmer Until Tender: Reduce heat to low, cover the skillet, and let the mixture simmer for about 15 to 20 minutes until the steak is tender and the flavors meld together. Stir occasionally and add more water if necessary to prevent sticking.
  7. Garnish and Serve: Remove bay leaves. Garnish the pepper steak with freshly chopped cilantro and serve with lime wedges on the side. This dish pairs wonderfully with white rice or tostones.

Notes

  • For best flavor, marinate the steak overnight in the refrigerator.
  • Adjust water quantity to control the thickness of the sauce.
  • Browning or burnt sugar is optional but adds a distinctive Puerto Rican color and flavor.
  • If you prefer a spicier kick, consider adding a dash of hot sauce or chopped chili peppers.
  • This recipe works well with skirt steak or sirloin as alternatives to flank steak.

Find it online: https://amandafood.com/puerto-rican-pepper-steak-recipe/