Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa
By :Time Inc.
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From Time Inc's "Instant Pot Weekday Meals"
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Rating: 0
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Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 10 hours
Servings
16 servings
Ingredients
  • 5 tablespoons lime juice fresh, about 3 limes
  • 1/4 cup chili sauce
  • 3 drops hot pepper sauce such as Tabasco
  • 1.25 ounces taco seasoning 1 package, low sodium
  • 2 pounds flank steak 1 steak, trimmed
  • 3/4 cup scallions sliced in 2-inch pieces
  • 1/2 cup cilantro sprigs
  • 1 tablespoon Jalapeno pepper chopped and seeded
  • 1 teaspoon ground cumin
  • 12 ounces cranberry-raspberry crushed fruit 1 carton
  • cilantro fresh, optional
  • 16 tortillas 8-inch
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 10 hours
Servings
16 servings
Ingredients
  • 5 tablespoons lime juice fresh, about 3 limes
  • 1/4 cup chili sauce
  • 3 drops hot pepper sauce such as Tabasco
  • 1.25 ounces taco seasoning 1 package, low sodium
  • 2 pounds flank steak 1 steak, trimmed
  • 3/4 cup scallions sliced in 2-inch pieces
  • 1/2 cup cilantro sprigs
  • 1 tablespoon Jalapeno pepper chopped and seeded
  • 1 teaspoon ground cumin
  • 12 ounces cranberry-raspberry crushed fruit 1 carton
  • cilantro fresh, optional
  • 16 tortillas 8-inch
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon mixture into a bowl; cover and chill.
  6. When slow cook time is up, remove steak from cooker; discard cooking liquid.
  7. Shred steak into bite-sized pieces, and garnish with cilantro, if desired. Warm tortillas according to package directions.
  8. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.
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