Pressure Cooker Beer Braised Flank Steak Tacos. Pressure Cooker Beer Braised Flank Steak Tacos. Thank you to my friends at Certified Angus Beef® Brand for sponsoring Dad. Cooks. Dinner. Please check them out at hashtag #Best. Beef for more beef recipes, and visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you! Here’s my Cinco de Mayo recipe – shredded flank steak tacos, braised in beer. Flank steak was a cheap cut, until sizzling platters of fajitas took off in every Tex- Mex joint in America.

Normally, I don’t think about pressure cooking steaks – tender beef can’t stand up to pressure cooking. Recipes For Crock Pot on this page. That changed when I had a Corona braised flank steak burrito from the Wholly Frijoles food truck. Braised flank steak?

It worked beautifully. The long, tough meat fibers in flank steak – that we slice across when we’re serving it grilled – are tenderized by the long, slow cooking, and shred into a fantastic taco filling. Or burritos, of course – like in the original inspiration. Much to my shame, I’ve never got the hang of burrito wrapping, so I serve tacos instead.) Of course, I had to try this in my pressure cooker. Why braise the beef in beer?

Steak Tacos Food Network

Baked Steak and Eggs Breakfast Tacos are perfect for a crowd! Baked Tacos are a super easy breakfast recipe, melty, cheesy, and delicious! At the end of December, I. Grilled sirloin steak "flaco" tacos uses lettuce instead of tortillas along with guacamole and pico de gallo – low-carb, gluten-free, Paleo and Whole30! I've discovered that I'm not the only one who's fiercely loyal to their local supermarkets. While some are loyal to a particular market because it's convenient (close. Taco recipes include fish tacos, grilled shrimp tacos and chicken tacos. Plus more taco recipes.

Place skirt steak in a deep dish. Whisk together all the ingredients for the marinade then pour marinade over the skirt steak. Cover dish and place in the fridge to. A spicy, tangy marinade helps tenderize this flavorful cut of meat that’s perfect for tacos.

It adds more flavor than water, and the acid helps cut the richness of the beef. Corona is the classic choice for a Mexican beer braise, but…I find it wimpy for drinking. Yes, even with a lime.) I’m not saying I would turn one down – free beer is free beer, after all – but If I buy a 6- pack of Corona, and use 1 in this recipe…the other 5 bottles are going to sit in my fridge for a long time. You can use any Ale or Pilsner in this recipe – normally, I’d go with Mexican Negra Modelo – but Great Lakes Brewery, just up the road from me in Cleveland, has a Pilsner I actually like, so I went with a bottle of that. The only other trick to this recipe is cutting the steak into 2 inch wide strips across the grain. This helps it cook faster, and (more important) has it ready to shred into bite- sized pieces immediately after cooking.

The flank steak comes out of the pressure cooker fall- apart tender, and all it takes is a minute of shredding with a fork to be ready to serve. Video: Pressure Cooker Beer Braised Flank Steak Tacos (2: 0.

Steak Tacos With Chimichurri Sauce

Pressure Cooker Beer Braised Flank Steak Tacos – Time Lapse [You. Tube. com]Print. Description. Pressure Cooker Beer Braised Flank Steak Tacos. Shredded beef with peppers and onions – a great filling for taco night.

Make and share this Mexican Flank Steak Tacos recipe from Genius Kitchen. Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and.

Ingredients. 1 tablespoon vegetable oil. Red bell pepper, seeded and diced. Green bell pepper, seeded and diced. Yellow bell pepper, seeded and diced.

Instructions. 1. Saute the peppers and onions, deglaze with beer: Heat 1 tablespoon of oil over saute mode until it is shimmering. Medium heat in a stovetop PC.) Add the onions, peppers, and garlic to the pot and stir to coat with oil, then sprinkle with 1/2 teaspoon of salt.

Saute until the onions soften, about 5 minutes. Pour the beer into the pot and scrape the bottom of the pot with a wooden spoon to loosen any stuck bits of onion. Bring the beer to a boil for 1 minute to boil off some of the alcohol. Slice and season the flank steak, then add to the pot: While the peppers and onions are cooking, slice the flank steak into 2 inch pieces and sprinkle with the salt and Ancho chile powder. Pressure cook on high for 3. Stir the beef into the pot.

Lock the lid and pressure cook on high pressure for 3. PC or 2. 4 minutes in a stovetop PC. Let the pressure come down naturally, about 1.

Shred the beef and serve: Scoop the beef and vegetables to a platter with a slotted spoon. Pour the pan juices into a gravy strainer and let settle. Freezer Burn On Shrimp Safe To Eat more. Shred the beef with forks, then pour just enough of the defatted pan juices over it to make it wet.

Serve with taco fixings and enjoy! Notes. This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot electric PC.

A fat separator is also recommended. Serve with tortillas, pinto beans, shredded lettuce, cheese, sour cream, sliced jalapenos, and cilantro. Or your favorite taco toppings.)Don’t want to use beer?

Substitute water or chicken stock, and stir in the juice from 1 lime at the end of cooking. Pressure Cooker Beer Braised Flank Steak Tacos. What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts. Pressure Cooker Boneless Beef Short Rib Tacos with Dried Chile Pepper Sauce.

Pressure Cooker Chicken Tacos (Tinga de Pollo)Pressure Cooker BBQ Pulled Pork Tacos. My other Pressure Cooker Recipes.

My other Pressure Cooker Time Lapse Videos. Enjoyed this post? Want to help out Dad. Cooks. Dinner? Subscribe via e. Mail or RSS reader, recommend Dad. Cooks. Dinner to your friends, and buy something from Amazon.

Skirt Steak Tacos Recipe Steamy Kitchen posted by Jaden on May 2. I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth of their snackity- snack aisle). For the produce, I’m all about freshness and locally grown items. I cringe when I see tomatoes come in from another country when we have tomato farms not even 1.

For meats, I love the variety of cuts, quality of meats. Beef is especially important – my husband lives for steak. When he heard that I’m the new face of Sweetbay Supermarket’s Beef Campaign, it was like I gave him the best gift ever.

Eat steak every week!? I told him it was his early Father’s Day present. On busy weeknights, we often have steak tacos using one of my very favorite cuts of beef, the skirt steak.

The skirt steak is so incredibly flavorful and when cooked and sliced the right way, one of the most tender cuts you’ll find. The recipe for Skirt Steak Tacos is simple and only takes 2. Instead of drowning my taco in a heavy salsa, I like to keep it simple and fresh with diced tomatoes, shredded lettuce, crumbled Mexican cheese and a slice or two of avocado. A squeeze of lime to finish it off and it’s perfect. Skirt steak is a long, boneless, flat cut that has meat fibers running in one direction. The fat is only on the outside of the skirt steak – trim away the excess fat and you’ll have a very lean steak cut. The fat pulls off very easily.

See how the strong grain is running up and down along the meat? The key tender ribbons of steak is to cut across the grain – I’ll show you in a bit. I season the steak with just salt and pepper and quickly sear both sides of the meat over high heat. See how nicely seared the meat is?

Once both sides are seared, turn the heat down to medium and cover to let it finish cooking. If you have very thin skirt steak, this step is not necessary. Just a couple of minutes is all you need. My personal preference is that skirt steak is best medium to medium- rare. Let the meat rest for a bit before slicing. Because the grain is running top to bottom, I want to slice across the grain. For tacos, I slice the steak as thin as I can.

You can see how tender the skirt steak is! Servings: 4. Prep Time: 1. Cook Time: 1. 0 minutes(2 tacos each)You can substitute with flank steak. Ingredients: 2 pounds skirt steak, trimmed of excess fatsalt and freshly ground black pepper. Directions: 1. Season the skirt steak with salt and pepper on both sides.

Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil.

Add the skirt steak to the pan and sear for 2- 3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium- rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2- 3 minutes. Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices.

Top with cheese and serve with lime wedges.