Salsa Verde Shredded Beef Bowls

Ingredients

• • 2 lbs flap, skirt or flank steak

  • Kosher salt

  • Black pepper

  • 3 Tbs avocado oil

  • 1 Cup salsa verde (I like Taco Deli salsa verde), plus more for serving

  • 2 Cups riced cauliflower

  • 1 Avocado sliced, for serving

  • 1/4 White onion, diced small, for serving

  • Diced cilantro optional, for serving

  • Lime wedges, optional for serving

Preparation

Instant Pot Instructions:

• Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.

• Press the 'saute' button and add 2 tbsp of the avocado oil to the IP. When the oil is hot, sear the steak (you may need to do this in 2 batches so you don't overcrowd the pan) so that a deep brown crust forms on both sides, 3-4 minutes per side.

• Once all of the steak is browned, click the 'cancel' button to turn off the saute function. Pour in 1 cup of the salsa verde and close the lid on the IP. Turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes. Walk away from the IP and let it do it's thing.

• When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all the of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.

Crockpot Instructions:

• • Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.

  • Heat a large skillet over medium-high heat with 2 tbsp avocado oil. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side. Transfer the browned beef to a crockpot and pour 1 cup of salsa verde over the meat. Cook on high for 4 hours, or on low for 6-8 hours. When cook time is complete, shred the beef using two forks.

  • Prepare the Cauliflower Rice:

  • Heat a large skillet over medium-high heat with 1 tbsp. avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don't want to overcook as it will turn mushy.

Plate the Bowls:

• • In a bowl, combine the cauliflower rice, shredded salsa verde beef, sliced avocado, and diced onion. You can garnish with cilantro and serve with a lime, if desired.

Notes

• • Be sure to use a mild salsa verde if you are concerned with spice at all

Alex

The Defined Dish