Ingredients: |
Ingredients: 2 beef flank steaks (1 lb each)
1/4 c plus 1 T fresh lime juice
1/4 c plus 1 T avocado oil
2 cloves garlic, minced
1 t paprika
1/2 t cumin
1/2 c water
1 medium onion, cut into 1/2 " thick slices
3 medium red, green, or yellow bell peppers peeled and chopped
1 medium avocado, halved, pitted, peeled and chopped
3/4 c quartered cherry tomatoes
1/4 c thinly sliced gr onion
1/8 t salt
1/8 t cayenne pepper
6 cups torn romaine lettuce
1/2 c chopped fresh cilantro
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Directions: |
Directions:Using a sharp knife, score the flank steaks on both sides with shallow diagonal cut 1 inch apart. Place the steaks in a large shallow baking dish. In a small bowl, whisk together 1/4 c of line juice, 1/4 c of the oil, the shallots, garlic, paprika and cumin. Pour over the steaks in the baking dish, turning to coat the steaks all over with the marinade. Cover and marinate at room temperature for 30 minutes, turning once. (For even more flavor, marinate the steaks, covered in the fridge for up to 8 hours).
Add the meat to the pot, followed by the onion and bell peppers (add the bell peppers if you don't mind soft veggies, otherwise add them after pressure cooking), the spices, and ½ cup of liquid (beef or vegetable stock or water, whatever is available).
Give everything a quick mix, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the lid, and add the bell peppers if you didn't add them before pressing cooking then cover with the lid again, and let the peppers "steam" for a few minutes. If you already cooked the bell peppers, then skip this step.
In a medium bowl, make the guacamole by combining the remaining 1 T of lime juice, avocado oil, avocado, tomatoes, and green onion tops, salt and cayenne.
Using a slotted spoon, transfer the peppers and onions to a cutting board, cut the peppers into thin strips. Transfer the steaks to the cutting board and thinly slice across the grain. Arrange the lettuce on plates, top with beef, pepper strips, onions,
guacamole and cilantro. |
This recipe for Beef Fajita Salad - Whole 30 is from