INSTANT POT BEEF STREET TACOS RECIPE
By: Nicole Johnson
Published: Tuesday, June 6, 2017 - 11:51am

Ingredients




4-5 pound flank steak with the extra fat trimmed off
1 12-ounce can Mexican beer
Dry Rub
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon chili powder
Marinade
2 teaspoons Gourmet Garden chunky garlic stir-in paste or 2 teaspoons minced garlic
1 jalapeno seeded and sliced
3 limes juiced
1/2 cup fresh orange juice
1 tablespoon apple cider vinegar
1/4 cup oil
3 tablespoons Gourmet Garden lightly dried cilantro
Garnish
Gourmet Garden cilantro
finely diced white onion

Preparation

1 Trim the extra fat off of the flank steak, combine all of the dry rub ingredients, and rub all over the steak. 2 Cut the flank steak into a few pieces, place it into a large baggie, and add in all of the marinade ingredients. Refrigerate overnight at best, or 3-4 hours at least. 3 Remove the baggie from the fridge, place into your instant pot, and pour in the 12 ounce can of beer along with all of the marinade ingredients from the baggie. 4 Close the Instant Pot, and set to Manual and 25 minutes. 5 After the timer has gone off, manually vent the pot and check the tenderness of the steak. You want it to be tender, but not "fall-apart" tender. If it needs it, put it in for another 5 minutes of cook time in manual mode. 6 Remove the flank steak from the pot, chop into bite-sized pieces, and serve with cilantro, onion, lime, and corn tortillas.

About

I LOVE street tacos. There’s just something about those tender flavorful bits of flank steak that I can’t get enough of. And you all know how much I big PUFFY heart my Instant Pot because of my chronic lack of planning, and insanely busy, hectic life. Pull out your Instant Pot and kick Taco Tuesday up a notch!
Check out my blog post here!