Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa


  • 5 tablespoons lime juice
  • 1/4 cup chili sauce
  • 3 drops hot pepper sauce
  • 1.25 ounces taco seasoning
  • 2 pounds flank steak
  • 3/4 cup scallions
  • 1/2 cup cilantro sprigs
  • 1 tablespoon Jalapeno pepper
  • 1 teaspoon ground cumin
  • 12 ounces cranberry-raspberry crushed fruit
  • cilantro
  • 16 tortillas
  • Combine 1/4 cup of 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.
Previous Next