Puerto Rican Pepper Steak
Pepper Steak
Servings: 6
Cost: 23
Ingredients
Marinade:
- 2-3 pounds flank steak sliced thin
- 1/3 cup sofrito
- ¼ 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
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 leaf
- 1-2 cups water
- Freshly chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- Add the steak to a large bowl with the cilantro, sofrito, garlic, 1 tablespoon oil, Maggi seasoning, chicken bouillon seasoning, oregano, adobo, black pepper and cumin. Marinate for 1 hour, up to overnight.
- In a large pot set over medium high heat, heat the remaining tablespoon oil and toss in steak. Saute for 5-7 minutes, or until natural juices release. Stir in the browning (for color.) Add the peppers and onions and stir until well combined.
- Add the water to the same bowl you seasoned your meat in, and then pour it into the pot. Use enough water to cover the meat. Add the bay leaves and cook over medium heat, stirring occasionally until the water reduces by half. Lower the heat, cover the pot, and cook on low for about an hour or until the meat is tender.
Nutrition
Calories: 567kcal