Directions: |
Directions:Marinate the Carne
Gather the ingredients.
Slice the steak across the grain and into thin strips.
Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.
In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.
Make the Pico de Gallo
While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeņo pepper, and cilantro. Add the juice from the 2 limes. Toss to combine. Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.
Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes. When the time is up, allow for the natural release of pressure for 15 minutes.
Carefully turn the steam release valve to the venting position to release the remaining pressure.
Drain the beef. Reserve the juices for a soup base or freeze to use later.
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This recipe for Carne Asada Steak Salad is from