Greek-Style Beef Bowl

INSTRUCTIONS

1. 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. 

2. Turn the Instant Pot to the Sauté function and add 2 tablespoons of olive oil.

3. 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. 
4. 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. 
5. 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. 
6. 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. 
7. Click Cancel to turn off the Sauté function. 
8. 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. 
9. 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. 

For the Potatoes:

1. 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). 
2. 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. 
3. Spread the potatoes evenly on the prepared baking sheet or in a baking dish. 
4. Roast for 30–40 minutes, or until tender and lightly browned. For extra crispiness, Broil for the last 5 minutes. Set aside. 

To Assemble the Bowls:

1. 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. 
2. Top each bowl with a jammy hard-boiled egg and enjoy!