This simple dish with such depth of flavor can be enjoyed for dinner, lunch, or even for breakfast as most paleo folks like their leftover meat in the morning, served with a side of scrambled eggs and a thick slice of avocado. There are so many ways to enjoy this tasty beef so dive on in!
• Hands-On Time: 15 minutes
• Cook Time: 45 minutes
Serves 4
1/8 cup avocado oil
1/4 cup coconut aminos
1 tablespoon fish sauce
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons tomato paste
1/2 teaspoon sea salt
1 (2-pound) skirt steak
1 small yellow onion, peeled and diced
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 cup beef broth
1 In a small bowl, combine oil, coconut aminos, fish sauce, cumin, chili powder, tomato paste, and salt. Spread 3/4 of this mixture on all sides of the steak. Reserve additional sauce.
2 Press the Sauté button on the Instant Pot®. Add skirt steak and sear on all sides for a total of about 5 minutes. Remove the meat and set aside. Add onion and peppers to the pot with reserved sauce. Sauté 3–5 minutes until onions are translucent.
3 Add beef broth. Set meat on the layer of onion and peppers. Lock lid. Press the Meat button and cook for the default time of 35 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
4 Use a slotted spoon to transfer the meat and vegetables to a serving platter. Let steak rest 5 minutes. Thinly slice the skirt steak against the grain. Serve warm.