Puerto Rican Steak in Coffee-Onion Sauce with Soft Yuca Mofongo

Name: Puerto Rican Steak in Coffee-Onion Sauce with Soft Yuca Mofongo
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb beef steak, sliced into strips or thin cutlets; 3/4 cup strong brewed coffee; 2 cups yellow onion, thinly sliced; 1/4 cup Puerto Rican sofrito; 6 cloves fresh garlic, minced; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp black pepper; 1 1/4 tsp salt; 3 tbsp olive oil; 1 cup beef broth; 2 leaves bay leaves; 2 lb peeled yuca, cut into chunks; 1 3/4 oz crushed pork cracklings; 2 tbsp butter; 1/2 cup warm milk; 1/4 cup fresh cilantro, chopped; 1/4 cup sliced green olives

An original Puerto Rican main dish featuring seared beef steak with a dark coffee, onion, and sofrito sauce, served over soft yuca mofongo with garlic and crispy pork cracklings. It delivers deep criollo flavor, comforting texture, and an elegant homemade feel.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef steak, sliced into strips or thin cutlets (preferiblemente churrasco fino or bistec of cadera)
180 ml strong brewed coffee (without sugar)
220 g yellow onion, thinly sliced
60 g Puerto Rican sofrito
18 g fresh garlic, minced (divided)
30 ml apple cider vinegar
15 ml Worcestershire sauce
2 g dried oregano
2 g ground cumin
2 g black pepper (divided)
8 g salt (divided or to taste)
45 ml olive oil (divided)
240 ml beef broth
2 units bay leaves
900 g peeled yuca, cut into chunks (retira the fibra central después of cocer si es necesario)
50 g crushed pork cracklings
30 g butter
120 ml warm milk
10 g fresh cilantro, chopped
40 g sliced green olives

Nutrition facts

per serving

610 kcal

Calories

38 g

Protein

34 g

Carbs

34 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. In a large bowl, combine the beef steak with the brewed coffee, apple cider vinegar, Worcestershire sauce, oregano, cumin, half of the minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Cover and marinate in the refrigerator for 15 minutes.
2
2. Place the yuca in a large pot with enough water to cover it and add 1 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove the woody center core if visible, and keep warm.
3
3. While the yuca cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and reserve the liquid. Brown the steak in batches for 2 to 3 minutes per side, until nicely colored. Remove and set aside.
4
4. In the same skillet, add the remaining 1 tablespoon olive oil, the onion, and the rest of the garlic. Cook for 5 to 7 minutes, stirring, until the onion is soft and lightly golden.
5
5. Stir in the sofrito and cook for 2 more minutes. Add the reserved marinade, beef broth, bay leaves, and sliced green olives. Cook over medium heat for 8 to 10 minutes, until the sauce reduces slightly.
6
6. Return the steak to the skillet with the coffee-onion sauce. Cook for 4 to 6 minutes more over medium-low heat, until the meat is tender and well coated. Adjust with the remaining salt and pepper to taste.
7
7. To make the soft yuca mofongo, place the hot yuca in a pilón or sturdy bowl. Add the butter, warm milk, and crushed pork cracklings, then mash until soft but still rustic in texture. Mix in the fresh cilantro.
8
8. Serve a base of soft yuca mofongo on each plate. Spoon the steak and plenty of coffee-onion sauce over the top. Finish with a little more cilantro if desired and serve hot.
9
9. If you need to keep the dish warm before serving, place it covered in a preheated oven at 200 °F / 95 °C for up to 10 minutes, without letting the sauce boil.

Chef tips

For deeper flavor, marinate the meat for up to 30 minutes, but not much longer so the coffee does not overpower. Mash the yuca while it is very hot for a softer, easier mofongo texture.

Substitutions

You can substitute the yuca with boiled green plantain for a more classic mofongo-style variation. The milk can be replaced with hot broth for a less creamy texture. If you do not have pork cracklings, use a bit more olive oil, though the flavor will be less traditional.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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