I love finding ways to use my Instant pot for cooking pretty much anything that comes to mind. Since it’s still hot here in the west coast, my pot I she best way to have oven baked goodness at half the time. My next recipe is contains a mix of Asian and Mediterranean ingredients. I felt like making a fusion of sorts. I think it came out quite tender and tasty and I’m sharing it with you. I typically use what I have at home, especially if there are certain ingredients, such as Greek yogurt, that I don’t always have on hand. You can also substitute fresh herbs with dried herbs. Here’s my recipe for pressure cooked marinated beef flank steak.
Ingredients
- 2.5 Lbs. Beef Flank Steak
- 2 Tbs. fresh Thyme
- 2 Tbs. fresh oregano
- 2 Tbs. fresh rosemary
- 4 garlic cloves, crushed
- 4-5 leeks or green onions (I used leeks because that was all I had)
- 1/2 cup low sodium soy sauce
- 1 1/2 Tbs. hoisin sauce
- 2 Tbs. rice vinegar
- 2 Tbs. sour cream or Greek yogurt
- 2 Tbs. brown sugar
- 1 Tbs. sesame oil
- 1 tsp ginger
- 2 Tbs. oil
- 1/2 cup water or broth
1. Chop up and mix the thyme, oregano, rosemary, leeks or onions and garlic cloves using a knife or pestle and mortar. It should be paste like. In another bowl or cup, mix soy and hoisin sauce, vinegar, cream or yogurt, brown sugar and ginger, until mixed thoroughly.
2. Combine both and mix well making sure everything is coated.
3. Clean and towel dry the beef and place in a gallon plastic bag or in a large glass bowl. Add the marinade, close bag making sure you remove as much air out of the bag as possible. Massage the meat with the marinade in the bag and place in the refrigerator overnight. You can use it after about 4 hour of marinade but overnight is best.
4. Take meat out and allow to climatize for about 30 minutes. Meanwhile, turn your instant pot to the sauté feature. You can also sauté in a pan. Add the 2 Tbs. oil until it starts to shimmer and is hot. Add the meat in batches and sear each side for about 2-4 minutes. Once it’s done, deglaze the pot/pan with 1/2 broth or water.
5. Turn off the sauté and add the meat to the pot. Close, seal and set timer to 25 minutes. One timer ends, allow for natural release for about 10 minutes, then fully release. Remove the meat and let it rest about 5 minutes. In the mean time, turn on the sauté feature or remove the remaining sauce into a pot and you can add corn starch or flour to thicken it up into a gravy. You can now cut against the grain (unless it’s super tender, which makes it harder, LOL) and serve as is with a side of vegetables, mashed potatoes, rice or even in a taco. Below is a pic of my kid’s plate (I forgot to take a pic of mine.) My kid ate it with steamed broccoli, carrots, corn and cheese sauce.
The end result was very tasty and super tender. The best part is there are plenty of way to eat the leftovers. I liked mixing up a few different ingredients together and I look forward to making more dishes with some fusion. I hope you give this a try, perhaps with the Greek yogurt. I’m curious as to how it taste. I will definitely try it again using the yogurt next time. Thank you so much for for stopping by. It’s greatly appreciated. God bless and Buen Provecho!
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