Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa
16 servings, chili sauce, cilantro, cilantro sprigs, contributed, cook 10 hour, cranberry-raspberry crushed fruit, easy, flank steak, ground cumin, hot pepper sauce, jalapeno pepper, lime juice, main course, modern, more than 2 hours, prep 10 min, pressure cook, scallions, taco seasoning, Time Inc., tortillas
Ingreadient
- 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
Direction
- 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.
