Barbacoa Flank Steak with Avocado | Ann Shippy MD
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Barbacoa Flank Steak with Avocado

A traditionally low-and-slow meal comes together very quickly thanks to the InstantPot pressure cooker… Many people are big InstantPot fans! Flank steak is a tough cut of meat which possesses a different amino acid profile than the more often consumed muscle meats. Eating a variety of meat cuts is key to optimal health! Topping it off, the tangy, crisp relish pairs perfectly with the rich and smoky meat.

INGREDIENTS:

  • 2 lbs. Flank Steak, cut into 1 inch cubes
  • Barbacoa Slow Cooker Sauce, 1 package
    • (such as FronteraNOTE: contains a small amount of brown sugar. May not be suitable for everyone.)
  • 1 tsp. Cumin (such as Simply Organic)
  • 1 tsp. Ancho Chili Powder (such as Simply Organic)
  • 1 Lime, juiced
  • 1 tbsp. Sea Salt

———–

  • ¾ cup Radish, sliced thin (preferably on a mandoline)
  • ½ cup Cherry or Grape Tomato, quartered
  • 1 tbsp. Red onion, sliced very thin (preferably on a mandoline)
  • 4 Sweet Baby Peppers, sliced thin (preferably on a mandoline)
  • 1 Fresno chile, sliced thin (preferably on a mandoline)
  • 1-2 tbsp. Pickled Jalapeno, chopped
  • 2 tbsp. Cilantro, chopped
  • Zest of 1 Lime
  • Juice of ½ Lime
  • 1 tbsp. Avocado Oil (such as Chosen Foods)
  • 1 large Avocado, cubed
  • Salt and Pepper to taste

PREP:

  • Beef can be cut into cubes ahead of time.
  • Relish ingredients can marinade ahead, toss all together besides the avocado.

COOK:

  • Put all steak ingredients into InstantPot, stir to combine.
  • Set InstantPot for 12 minutes manual, high pressure. Let sit 5 minutes before carefully releasing steam valve with quick release.
  • Chop and combine relish ingredients while meat is cooking. Toss well then keep in fridge until ready to serve.
  • Before plating, add cubed avocado to relish and toss lightly to combine.

PLATE:

Remove steak from pressure cooker with a slotted spoon into a bowl or plate. Add a few spoonfuls of the reserved cooking liquid over the meat. Drape relish across the top. Count your blessings & enjoy!

STORE:

Meat can be made in larger quantity and stored with its juices. Relish can be stored separately.

REFRESH:

  • Serve over cauliflower rice
  • Use another cut of low & slow beef or pork
  • Serve over a sweet potato mash
  • Add a tropical fruit to the relish such as mango or pineapple

In a Tex-Mex mood? Here are some of our other recipes you may enjoy:

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