Slow-Cooked Beef with Sofrito and Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender flank steak simmered in a rich tomato-herb sauce with caramelized plantains, a classic Puerto Rican comfort dish. This puerto rican-inspired one pot ready in about 110 minutes pairs flank steak, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (14 ratings) Prep: 20 min Cook: 90 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs thinly sliced flank steak with salt and pepper, then sear until browned on all sides, about 3 minutes per side, then remove and set aside.
  2. Step 2: Add 1 diced large onion, 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper to the pot. Sauté for 5 minutes until softened and onions are translucent.
  3. Step 3: Stir in 1/4 cup tomato paste and cook for 1 minute until darkened. Add 1 cup beef broth, 1/2 cup tomato sauce, 1 tsp dried oregano, and 1/2 tsp ground cumin, then bring to a simmer.
  4. Step 4: Return seared steak to the pot, add 2 peeled and sliced 1/2-inch thick green plantains, cover, and simmer on low heat for 1.5 hours until beef is tender and plantains are soft.
  5. Step 5: Remove steak and plantains, strain sauce, and return to pot. Simmer uncovered for 5 minutes to thicken. Serve steak and plantains with sauce and top with 1/4 cup chopped cilantro.

Frequently asked questions

How long does Slow-Cooked Beef with Sofrito and Plantains take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef with Sofrito and Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Slow-Cooked Beef with Sofrito and Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef with Sofrito and Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef with Sofrito and Plantains?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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