Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa

By: Time Magazine

Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa
From Time Inc's "Instant Pot Weekday Meals"
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
16 servings, chili sauce, cilantro, cilantro sprigs, contributed, cook 10 hour, cranberry-raspberry crushed fruit, easy, flank steak, ground cumin, hot pepper sauce, jalapeno pepper, lime juice, main course, modern, more than 2 hours, prep 10 min, pressure cook, scallions, taco seasoning, Time Magazine, tortillas

prep icon Prep Time
10 min
cook icon Cook Time
10 hour

serving icon Servings
16 servings
Ingredients
  • 5 tbsp. lime juice
  • 1/4 cup chili sauce
  • 3 dashes hot pepper sauce
  • 1 1/4 oz. taco seasoning
  • 2 lb. flank steak
  • 3/4 cup scallions, thinly sliced
  • 1/2 cup cilantro sprigs
  • 1 tbsp. jalapeño pepper, seeded and sliced
  • 1 tsp. ground cumin
  • 12 oz. cranberry-raspberry crushed fruit
  • Fresh cilantro, as needed
  • 16 flour tortillas
Instructions
  • Combine the lime juice, chili sauce, hot pepper sauce and taco seasoning in the inner pot of your Instant Pot. Add steak to pot, turning to coat.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to Venting position. Press Slow Cook, and use Adjust to select More mode. Press [-] or [+] to choose 1 hour cook time.
  • When time is up, turn cooker off, and repeat programming procedure using Adjust to select Less mode. Press [-] or [+] to choose 9 hours cook time.
  • While steak cooks, place scallions, cilantro sprigs, and jalapeño pepper in a food processor; pulse 5 times or until finely chopped. Add remaining 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit; process until smooth.
  • Spoon mixture into a bowl; cover and chill.
  • When slow cook time is up, remove steak from cooker; discard cooking liquid.
  • Shred steak into bite-sized pieces, and garnish with cilantro, if desired. Warm tortillas according to package directions.
  • Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla. Roll up and enjoy!
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