Braised Fajita Steak
Fajitas are typically made with a quick cooking cut of meat, but I love buying tougher cuts of meat (which are not only more nutritious, but cheaper!) and slow cooking them. This fajita bowl was born out of laziness one day when I wanted to have fajitas for dinner, but wanted to get the cooking out of the way earlier in the day. Enter the instant pot (or slow cooker). I popped our flank steak in the instant pot added a bit of broth and seasoning, set it, and forgot it until dinner. It was the MOST tender and delicious fajita steak I’d ever had, no chewy bits or tough pieces. You can use any tough steak or roast, like tri-tip, chuck, or brisket.
Ingredients:
1 tablespoon butter
1 pound flank steak or other cut of meat
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
1/2 teaspoon sea salt
1/2 cup bone broth
Directions:
In an instant pot, melt the butter on the saute function. You can do this in a regular pan before putting in a slow cooker if you’d like to use that instead. Rub the meat with the seasonings evenly. Lay in the melted butter and brown both sides. Pour the broth around the meat, it should come halfway up the side. Put the lid on and set it to high pressure for about 30 minutes. Check to see if it is tender enough, if not add another 10 minutes and cook again. When it’s done, slice it as thinly as possible and pour the juices over top. Enjoy!
