Puerto Rican Steak Stuffed Avocado

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner, Steak
  • Method: Stove Top
  • Cuisine: Puerto Rican, Caribbean


  • 1 tbsp achiote oil (see note), can be subbed for olive oil
  • 1 lb top sirloin steak, cup into bite sized pieces (or your favorite cup of steak)
  • 1 large yellow onion, cup into thin strips
  • 2 bell peppers, red and orange, cut into small strips 
  • 1 tbsp sofrito (optional)
  • 1/2 cup tomato sauce
  • salt and pepper to taste
  • 1/4 cup cilantro
  • 2-3 limes 
  • 4-6 avocados, cut in half and rubbed with lime juice to prevent browning


  1. In a large saucepan heat your oil over medium high heat. Add steak strips and begin to brown on all sides. After about 5 minutes, add onion, bell peppers, and sofrito. Continue to cook until the veggies begin to soften.
  2. Add in tomato sauce and season with salt and pepper. Taste to see if it needs any additional seasoning (you may want to add some cayenne and/or paprika if you aren't using sofrito). 
  3. Serve steak and veggies in halved avocados with a squeeze of lime juice and a pinch of minced cilantro. Enjoy!


To make your own achiote oil place 1/4 cup achiote (annatto) seeds in 1/2 cup oil. Heat on medium for about 4-5 minutes. Do not overheat or boil, they will become bitter. Also be careful as the oil stains. Immediately drain the oil from the seeds and discard seeds. 

Keywords: Puerto Rican Steak Stuffed Avocado