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Instant Pot Steak Tacos with Chimichurri Sauce

steak taco with a side of chimichurri sauce topped and guacamole
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Tender Instant Pot Steak served over guacamole then drizzled with a tangy Chimichurri Sauce.  Easy dinner for any night of the week!

Ingredients

Scale

For the Marinade

  • ½ cup cilantro
  • ¼ cup lime juice, about 2 limes
  • ¼ cup orange juice, about 1 orange
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 5 cloves of garlic
  • 1 jalapeno (deveined and deseeded if desired for less heat)
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2–3 pounds flank steak, sliced against the grain into thin strips

For the Chimichurri Sauce

  • 1 cup packed Italian parsley
  • ½ cup packed cilantro
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • 2 garlic cloves
  • ½ – 1 teaspoon crushed red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon salt

Guacamole – store bought or my easy homemade version (see notes)

For Serving – Corn or flour tortillas, cilantro, crumbled cotija or queso fresco cheese, lime wedges

Instructions

  1. Blend marinade ingredients until smooth.
  2. Place the marinade ingredients and flank steak in a ziplock bag or storage container and lightly shake to combine all the seasonings.
  3. Store in refrigerator overnight for the best flavor, making sure the steak is immersed in the marinade (see note about marinating).
  4. After the meat has marinated, pour all of the bag’s contents into the pressure cooker pot.  Arrange the meat so it is in a flat layer on the bottom as much as possible.
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 8 minutes.
  6. While the meat is cooking, place Chimichurri Sauce ingredients in a blender or food processor and pulse until combined.  I like to leave mine a bit on the chunky side.  Set aside.
  7. When pressure cooking is complete, let the pressure release naturally for 5 – 10 minutes then release any remaining pressure.
  8. To serve, warm tortillas on a griddle or in the microwave.  Make a pile of guacamole down the center of the tortilla, top with a few slices of meat, then spoon chimichurri sauce over top.  Garnish with crumbled cheese and chopped cilantro.

Notes

  • Always slice meat against the grain for a more tender chew.
  • I use Litehouse Guacamole Herb and Spice Blend to make a really fast and flavorful guacamole.  The blend is a mix of freeze dried herbs, onion, and garlic.  It is commonly found in the produce section of the grocery store or online.  Simply mash 2 ripe avocados, juice of ½ lime, 2 tablespoons Litehouse Guacamole Herb and Spice Blend, and salt together.  It literally takes less than a minute and it tastes amazingly fresh.
  • Regarding marinating – pressure cooking does a good at infusing meat with flavor so if you’re short on time, add the marinade ingredients and the steak to the pressure cooker pot and cook right away.

Find it online: https://instafreshmeals.com/instant-pot-steak-tacos/