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This Instant Pot flank steak recipe proves that it’s easy to make a tough cut of beef flank tender and flavorful. Serve it over crusty buns or mashed potatoes — either way, enjoy!
Ingredients
- 1 (1 1/4 pound) flank steak, cut into 8 pieces
- 2 tablespoons avocado oil
- 1 (8 ounce) package cremini mushrooms, roughly chopped
- 1 medium onion, finely chopped
- 2 large cloves garlic, grated
- 1 teaspoon dried thyme
- ¼ cup dry red wine
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt, or to taste
- freshly ground black pepper to taste
- ¼ cup water
- 3 tablespoons all-purpose flour
Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saut? function. Working in batches, saut? steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
Step 2
Heat avocado oil in the pot. Add mushrooms and onion; saut? until onion is translucent, about 5 minutes. Add garlic and thyme; saut? until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes.
Step 3
Add broth, Worcestershire sauce, salt, and pepper; bring to a simmer. Add steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
Step 4
Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
Step 5
Stir water and flour together in a small bowl to make a slurry. Select the Saut? option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
Step 6
Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.
Tips
Any tough, lean cut of beef will work in place of flank steak. You can use olive oil instead of avocado oil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 17% |
| Cholesterol31mg | 10% |
| Sodium831mg | 36% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C4mg | 18% |
| Calcium43mg | 3% |
| Iron3mg | 16% |
| Potassium364mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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6.11.18 The taste on this was good, but at $8.99/lb for flank steak, this was a bit of a disappointment because the meat was tough and chewy. I followed this recipe to the letter but, perhaps, another 5+ minutes pressure cooking may have made a difference in tenderizing the beef, not sure? I use flank steak a lot for stir fries, but the key to tender flank steak is in slicing the meat on the bias, not an option when you?re shredding beef. The recipe doesn’t say to saute the meat with any oil, but I did add some avocado oil to the pot. The recipe submitter says other cuts of tough beef may be used, and in this case, I think I?ll opt for chuck roast in the future.. I can trim the fat, it?s always flavorful, and costs a heck of a lot less than flank steak. Good, but wasn?t wow?d by this one.
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This was ridiculously delicious! Followed it 95% to a T. I used a bison flat iron steak and after browning, took it out and sliced it against the grain during the next step of the process. That is, after giving it a 10 minute rest before slicing. I put the sliced bison back into the pot and proceeded with all of the steps as directed. I shredded it while the slurry was working its magic and returned it to the pot after it was reduced. I used a mid level Merlot for the wine. This should really be called a stew – whatever you call it it?s excellent!
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This was good. I didn’t have red wine so I substituted red wine vinegar with extra beef stock and the taste worked perfectly. My 6 qt came up to pressure in about 7 mins and LPR was at least 20. We had with red mashed potatoes done in my 3qt and grilled asparagus. Hubby says he wants it again!
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Used thick steaks I bought at Costco. Only grilled two and used the other two in this recipe. Also, used leftover green onions and garlic oil instead of avocado oil. This was an easy ?one pot for everything? recipe. It is delicious and easy to substitute Ingredients depending on what you have on hand!
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Generally good. But seemed to lack that umpf. Soi added dash of Chipotle chilli powder and some smoked paprika…and that gave it some great flavours
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Excellent
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Finally a flank steak That is tender like at restaurants! I was doubtful of ?meat? button and such little cook time but letting it cool naturally was the ticket. This is a keeper
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