--- title: Puerto Rican Sancocho with Argentine Beef Flank Steak description: Follow these simple steps and learn how to make Puerto Rican Sancocho with Argentine Beef Flank Steak provided by Argentine Beef. image: https://blog.argentinebeefusa.com/hubfs/receta-blog-puerto-rico-sancocho.jpg --- Oct 14, 2025 1:30:57 PM # Puerto Rican Sancocho with Argentine Beef Flank Steak [ Argentine Beef Promotion Institute ](https://blog.argentinebeefusa.com/recipes/author/argentine-beef-promotion-institute) Share: [facebook-f icon ](http://www.facebook.com/share.php?u=https://blog.argentinebeefusa.com/recipes/puerto-rican-sancocho-with-argentine-beef-flank-steak) [linkedin-in icon ](http://www.linkedin.com/shareArticle?mini=true&url=https://blog.argentinebeefusa.com/recipes/puerto-rican-sancocho-with-argentine-beef-flank-steak) [Twitter icon ](https://twitter.com/intent/tweet?url=https://blog.argentinebeefusa.com/recipes/puerto-rican-sancocho-with-argentine-beef-flank-steak) [pinterest-p icon ](http://pinterest.com/pin/create/link/?url=https://blog.argentinebeefusa.com/recipes/puerto-rican-sancocho-with-argentine-beef-flank-steak) [envelope icon ](mailto:?body=https://blog.argentinebeefusa.com/recipes/puerto-rican-sancocho-with-argentine-beef-flank-steak)     INGREDIENTS: - 1 kg (2.2 lb) Argentine beef flank steak, cut into chunks - 100 g (3.5 oz) smoked ham, diced - 1 onion, roughly chopped - 1 green bell pepper and 1 red bell pepper, chopped - 3 ají dulce or small sweet peppers - 3 cloves garlic - ½ cup fresh cilantro - ½ cup culantro (or extra cilantro if not available) - 2 tablespoons olive oil - 1 teaspoon oregano - 1 teaspoon cumin - Salt and pepper to taste - 2 green plantains, peeled and cut in pieces - 1 medium sweet potato (batata), diced - 1 yautía (malanga/taro), diced - 1 corn on the cob, cut into sections - 2 liters (8 cups) beef broth or water HOW TO: 1- Make the sofrito: In a food processor, blend onion, peppers, ají dulce, garlic, cilantro, and culantro until you get a coarse paste. 2- Sauté the ham and peppers: Heat olive oil in a large pot or wok over medium heat. Add diced smoked ham and red bell pepper. Cook until the ham starts to release fat and the pepper softens slightly. 3- Add the sofrito: Stir in a few spoonfuls of the sofrito and let it cook for about 3–4 minutes until fragrant and slightly reduced. 4- Add the meat: Add the Argentine beef flank steak chunks. Season with salt, pepper, oregano, and cumin. Stir well to coat with the sofrito and let the meat brown slightly. 5- Add the broth and simmer: Pour in the beef broth, stir, and bring to a boil. Lower the heat and simmer for about 30 minutes, allowing flavors to combine. 6- Add root vegetables: Add plantains, yautía, and sweet potato. Continue simmering until tender. 7- Add the corn: Add corn pieces and simmer for another 10–15 minutes until all ingredients are soft and the broth has thickened a bit. 8- Serve: Serve hot in deep bowls with a bit of cilantro on top and, if you like, a drizzle of olive oil or a squeeze of lime. Optional: serve with white rice and sliced avocado on the side. 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