Steak Fajitas


  • 1/8 cup avocado oil
  • 1/4 cup coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp tomato paste
  • 1/2 tsp sea salt
  • 1 skirt steak
  • 1 small onion
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 cup beef broth
  • In a small bowl, combine oil, coconut aminos, fish sauce, cumin, chili powder, tomato paste, and salt. Spread 3/4 of the mixture on all sides of the beef. Reserve additional sauce.
  • Press the Sauté button on Instant Pot®. Add skirt steak and sear on each side for approximately 5 minutes. Remove the meat and set aside. Add onion and peppers to Instant Pot® with reserved sauce. Sauté for 3–5 minutes until onions are translucent.
  • Add beef broth. Set meat on the layer of onion and peppers. Lock lid.
  • Press the Meat button and cook for the default time of 35 minutes
  • When timer beeps, let the pressure release naturally until float valve drops and then unlock lid.
  • Using a slotted spoon, remove the meat and vegetables to a serving platter. Thinly slice the skirt steak against the grain. Serve.
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