Slow Cooked Marinated Flank Steak With Cranberry-Raspberry Salsa

By: Time Magazine

Slow Cooked Marinated Flank Steak With Cranberry-Raspberry Salsa
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
16 servings, chili sauce, chopped, cilantro as needed, cook 10 hour, cranberry-raspberry crushed fruit, easy, flank steak, flour tortilla, fresh cilantro, ground cumin, hot sauce, jalapeño seeded, lime juice, prep 10 min, scallion sliced, slow cook, steak, taco seasoning, tacos, Time Magazine, trimmed

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

serving icon Servings
16 Servings
Ingredients
  • 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
Instructions
  • 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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