Slow Cooked Marinated Flank Steak With Cranberry-Raspberry Salsa


  • ¼ cup chili sauce
  • 3 dash hot sauce
  • 1 ¼ oz taco seasoning
  • 4 tbsp lime juice
  • ¾ cup scallion sliced
  • ½ cup fresh cilantro
  • 1 tbsp Jalapeño seeded, chopped
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 12 oz cranberry-raspberry crushed fruit
  • Fresh cilantro as needed
  • 2 lb flank steak, trimmed
  • 16 Flour Tortilla
  • Combine 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.
  • Slow cook on More for 1 Hour.
  • Slow cook on Less for 9 Hours.
  • While steak cooks, place scallions, cilantro sprigs, and jalapeño pepper in a food processor; pulse 5 times or until finely chopped.
  • Add remaining 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 serve.
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