Costa Rican Jalapeno Pepper Steak
Experience the vibrant flavors of Costa Rican cuisine with this irresistible Jalapeno Pepper Steak recipe! Tender strips of marinated flank steak come alive in a bold blend of lime juice, soy sauce, and earthy spices, offering a savory foundation for this dish. The steak is seared to perfection and paired with sautéed jalapenos, red bell peppers, and sweet onions, creating a harmony of smoky heat and fresh sweetness. A splash of beef broth ties it all together, thickened into a rich, velvety sauce for the ultimate finishing touch. Topped with fresh cilantro and served alongside fluffy white rice or warm tortillas, this quick and easy one-pan dinner is a true celebration of Costa Rican culinary traditions. Perfect for weeknight meals or entertaining, it’s a spicy, satisfying feast with a tropical flair.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 3 whole Jalapeno peppers
- 4 cloves Garlic cloves
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion
- 1 medium Red bell pepper
- 1 cup Beef broth
- 2 tablespoons Fresh cilantro
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Begin by trimming any excess fat from the flank steak. Slice the steak into thin strips across the grain, about 1/4 inch thick.
In a mixing bowl, combine the lime juice, soy sauce, olive oil, cumin, paprika, salt, and black pepper. Mix well to form a marinade.
Add the steak strips to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours for extra flavor).
While the steak is marinating, finely chop the garlic and slice the jalapenos into thin rounds. Deseed the jalapenos if you prefer less heat.
Slice the yellow onion and red bell pepper into thin strips. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the steak strips in batches, cooking for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil, followed by the garlic, sliced onion, red bell pepper, and jalapenos. Cook for 3-4 minutes, stirring frequently, until the vegetables are slightly softened.
Return the cooked steak strips to the skillet. Add the beef broth and stir to combine.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually add this to the skillet, stirring constantly until the sauce thickens slightly, about 2 minutes.
Sprinkle the chopped fresh cilantro over the dish and remove from heat.
Serve hot with white rice or warm tortillas to complete the Costa Rican experience.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 7522 mg | 327% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.3 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
