Description
A flavorful Puerto Rican pepper steak featuring tender flank steak, vibrant bell peppers, and aromatic seasonings, perfect for family gatherings.
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 tsps 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
- 2 tablespoons browning or burnt sugar (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
- In a large bowl, combine the flank steak, cilantro, sofrito, crushed garlic, 1 tablespoon oil, Maggi seasoning, chicken bouillon, oregano, adobo, black pepper, and cumin. Mix well.
- Cover and marinate the steak for one hour, up to overnight in the refrigerator.
- Heat the remaining tablespoon of oil in a large pot over medium-high heat. Add the marinated steak and sauté for 5-7 minutes until it releases natural juices.
- Stir in the optional browning for color.
- Add the sliced bell peppers and onions, mixing until well combined.
- Pour the water into the same bowl you seasoned your meat in and add to the pot. Use enough water to cover the meat.
- Toss in the bay leaves and cook over medium heat. Stir occasionally until the water reduces by half.
- Reduce the heat, cover the pot, and simmer on low for about an hour or until the meat is tender.
Notes
Marinate longer for more flavor and always slice steak against the grain for tenderness.
