FROZEN SKIRT RECIPES

Name: Pressure Cooker Shredded Skirt Steak
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon chili powder; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon ground cumin; 2 pounds beef skirt steak; 2 tablespoons extra-virgin olive oil; ¼ cup freshly squeezed orange juice; ¼ cup water; 4 cloves garlic, pressed; 1 orange, zested; 2 tablespoons soy sauce

PRESSURE COOKER SHREDDED SKIRT STEAK - MEALTHY.COM

Pressure Cooker Shredded Skirt Steak - Mealthy.com image

Cooking your meat in the pressure cooker yields some of the softest and quickest results, and this shredded skirt steak is no exception! The subtle yet distinct flavor in this dish comes from using every part of a fresh orange. Start by zesting the orange and then juicing it. The sweet-tart juice tenderizes and flavors the meat while the zest imparts the true orange taste.

Provided by Paola van der Hulst

Total Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
2 pounds beef skirt steak
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed orange juice
¼ cup water
4 cloves garlic, pressed
1 orange, zested
2 tablespoons soy sauce

Steps:

Mix the chili powder, oregano, salt, pepper, and cumin in a bowl; rub onto the skirt steak. Heat olive oil in your pressure cooker on the Sauté function. Brown the skirt steak in hot oil, about 2 minutes per side; add the orange juice, water, garlic, orange zest, and soy sauce. Lock lid in place and pressure-cook on High for 50 minutes. Allow the pressure to release naturally. Remove the meat to a cutting board to rest for 10 minutes before shedding.

PRESSURE COOKER SHREDDED SKIRT STEAK - MEALTHY.COM

Pressure Cooker Shredded Skirt Steak - Mealthy.com image

Cooking your meat in the pressure cooker yields some of the softest and quickest results, and this shredded skirt steak is no exception! The subtle yet distinct flavor in this dish comes from using every part of a fresh orange. Start by zesting the orange and then juicing it. The sweet-tart juice tenderizes and flavors the meat while the zest imparts the true orange taste.

Provided by Paola van der Hulst

Total Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
2 pounds beef skirt steak
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed orange juice
¼ cup water
4 cloves garlic, pressed
1 orange, zested
2 tablespoons soy sauce

Steps:

Mix the chili powder, oregano, salt, pepper, and cumin in a bowl; rub onto the skirt steak. Heat olive oil in your pressure cooker on the Sauté function. Brown the skirt steak in hot oil, about 2 minutes per side; add the orange juice, water, garlic, orange zest, and soy sauce. Lock lid in place and pressure-cook on High for 50 minutes. Allow the pressure to release naturally. Remove the meat to a cutting board to rest for 10 minutes before shedding.

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INSTANT POT FROZEN SKIRT STEAK RECIPE | DEPORECIPE.CO

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