Greek-Style Beef Bowl

By: Maria Koutsogiannis

Greek-Style Beef Bowl
cuisine icon Cuisine
Greek
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1 Hour 15 Minutes
cuisine icon Cooking Technique
Sauté, Pressure Cook
cuisine icon Keywords
Bowl, Breakfast, Brunch, Influencer Recipe, Maria Koutsogiannis, Pressure Cook, Sauté

prep icon Prep Time
15 Minutes
cook icon Cook Time
1 Hour

serving icon Servings
4-6 Bowls
Ingredients
  • 1.4–1.5 lbs. (635–680 g) flank steak
  • 1 ½ tsp. kosher salt
  • ½ tsp. ground pepper
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, halved and then quartered
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • ½ cup beef broth
  • 2 tbsp. lemon juice
  • 4 large yellow potatoes, peeled and cut into ½-inch cubes
  • Juice of 1 ½ medium-large lemons (about 6 tbsp.)
  • 3 tbsp. extra-virgin olive oil
  • 1 ½ tbsp. yellow mustard
  • ½ tsp. kosher salt
  • 1 tbsp. dried oregano
  • 2 garlic cloves, finely minced
  • 1 cup cherry tomatoes, halved, for topping
  • ½ cup red onions, thinly sliced, for topping
  • 1 avocado, pitted, peeled, and diced, for topping
  • ½ cup crumbled feta cheese, for topping
  • 1 cup olives, quartered, for topping
  • 2–3 hard-boiled eggs, for topping
  • Tzatziki, for serving (use your favorite recipe or store-bought)
Instructions
  • Cut the flank steak into 3 or 4 equal pieces or enough pieces so it can fit comfortably into the Instant Pot. Season all over the pieces with 1 ½ teaspoon of kosher salt and ½ teaspoon of ground pepper.
  • Turn the Instant Pot to the Sauté function and add 2 tablespoons of olive oil.
  • When the oil is hot, sear the flank steak (you may need to do this in 2 batches so you don’t overcrowd the Instant Pot) until nicely browned on each side, about 3–4 minutes per side. Move the seared pieces to a clean plate or bowl.
  • Once all of the meat has been seared and moved to a plate or bowl, add the onion and cook, stirring occasionally, until the onion is softened, about 4–5 minutes.
  • Add the 4 cloves of minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of ground cinnamon, and 1/8 teaspoon of ground cloves. Stir and cook 1–2 minutes until fragrant.
  • Stir in 1/2 cup of beef broth and 2 tablespoons of lemon juice, scraping the bottom of the Instant Pot for any browned bits.
  • Click Cancel to turn off the Sauté function.
  • Nestle the seared beef into the onion mixture in the Instant Pot. Close the lid and make sure the steam release vent is closed. Press the Pressure Cook (or Manual) button and set for 40 minutes.
  • After 40 minutes, allow the pot to naturally release pressure for 5 minutes. Then, carefully open the valve to manually release the remaining steam. Once all the steam is released, remove the lid and shred the beef with two forks.
  • While the beef is cooking, preheat the oven to 400°F / 205°C and line a baking sheet with parchment paper (or lightly grease with olive oil if not using parchment).
  • In a large mixing bowl, whisk together 6 tablespoons of lemon juice, 3 tablespoons of olive oil, and 1 1/2 tablespoons of mustard. Add the potatoes, 1/2 teaspoon of salt, 1 tablespoon of oregano, and 2 finely minced garlic cloves. Toss to coat well.
  • Spread the potatoes evenly on the prepared baking sheet or in a baking dish.
  • Roast for 30–40 minutes, or until tender and lightly browned. For extra crispiness, Broil for the last 5 minutes. Set aside.
  • Once the beef and potatoes are done, assemble bowls with a base of roasted potatoes. Add shredded beef, cherry tomatoes, red onions, avocado, feta, olives, and a dollop of tzatziki.
  • Top each bowl with a jammy hard-boiled egg and enjoy!
Notes
  • How to Make Hard-Boiled Eggs in an Instant Pot:
    1. Add 1 cup of water to the Instant Pot.
    2. Add the wire rack or steamer basket to the bottom of the Instant Pot.
    3. Place the eggs on the wire rack or in the steamer basket.
    4. Close the lid and make sure the valve is sealed. Set to Manual or Pressure Cook on High for 4 minutes for a runnier egg or 5 minutes for a hard-boiled egg.
    5. Set aside a bowl with ice cubes and water.
    6. When the 4 or 5 minutes are up, quick release the pressure and immediately put the eggs in the ice water for 5 minutes. Remove from the water and peel. Cut in half for the bowls.
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