Name: Pulled Flank Steak
Prep time: 5 min
Cook time: 90 min
Yield: 4-6 people
Cuisine: Modern
Ingredients: 28 ounces whole tomatoes packed in juice (1 can or 3 1/2 cups ); 2 tbsp dark brown sugar; 2 tbsp apple cider vinegar; 2 tbsp mild smoked paprika; 1 tbsp dijon (or prepared yellow mustard); 1 tbsp Worcestershire sauce ((a gluten-free version if that’s a concern)); 1 tsp ground coriander; 1/2 tsp ground cloves; 1 frozen beef flank steak ((2 lbs))

Pulled Flank Steak

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Here’s our recipe for pulled beef. While the Instant Pot makes excellent pulled beef brisket and other cuts (see our recipes in The Instant Pot Bible), they don’t fare as well from their frozen state. They take so long to thaw and cook that they become unduly soft, even squishy. But we found that flank steak has just the right amount of fat within its fibers that run in one direction, all the better for pulling. A flank steak is usually sold folded up, even if it’s frozen— and only a steak folded in this way will fit in the pot. If you buy a fresh flank steak and freeze it to make this dish later on, remove the meat from its packaging and fold it in half or thirds before freezing it in a sealed plastic bag

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef Flank Steak

Prep Time

5 minutes

Cook Time

90 minutes

Passive Time

35 minutes

Servings

4-6 people

Ingredients

28 ounces whole tomatoes packed in juice 1 can or 3 1/2 cups
2 tbsp dark brown sugar
2 tbsp apple cider vinegar
2 tbsp mild smoked paprika
1 tbsp dijon or prepared yellow mustard
1 tbsp Worcestershire sauce (a gluten-free version if that’s a concern)
1 tsp ground coriander
1/2 tsp ground cloves
1 frozen beef flank steak (2 lbs)

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

1-2 hours

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef Flank Steak

Prep Time

5 minutes

Cook Time

90 minutes

Passive Time

35 minutes

Servings

4-6 people

Ingredients

28 ounces whole tomatoes packed in juice 1 can or 3 1/2 cups
2 tbsp dark brown sugar
2 tbsp apple cider vinegar
2 tbsp mild smoked paprika
1 tbsp dijon or prepared yellow mustard
1 tbsp Worcestershire sauce (a gluten-free version if that’s a concern)
1 tsp ground coriander
1/2 tsp ground cloves
1 frozen beef flank steak (2 lbs)

Instructions

Pour the tomatoes and their juice into an Instant Pot. Clean and dry your hands, then crush the whole tomatoes to bits in the pot. (Or use a pastry cutter to mush them up in the pot.) Stir in the brown sugar, vinegar, smoked paprika, mustard, Worcestershire sauce, coriander, and cloves until the brown sugar dissolves. Set the frozen flank steak in the pot and lock on the lid.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 1 hour 10 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew, Pressure cook or Manual on High pressure for 1 hour 20 minutes (80 minutes) with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Cool for a couple of minutes, then shred the meat with two forks, pulling with its grain the length of the cut as if you’re combing hair or maybe carding wool. Stir these shreds into the sauce in the pot and set aside for 5 minutes, with the lid askew over the pot, so the meat can absorb some more of the sauce. Serve warm.

Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must add 1/2 cup beef broth or red wine with the tomatoes.
• Serve the pulled beef with or without buns or tortillas but certainly garnished with sour cream, avocado slices, grated cheese, and/or pickled
jalapeño rings.
• The pulled beef isn’t spicy at all. Either pass a hot sauce at the table or add up to 1 tablespoon red pepper flakes with the other spices in step 1.
• Use the pulled beef as a filling for enchiladas: Wrap it in corn tortillas, lay these seam-side down in a baking dish, and top with enchilada sauce or salsa, all covered with shredded cheese. Bake covered in a 350°F oven for 10 minutes, then uncovered until bubbling and gooey.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.