This beefy skirt steak Instant Pot dish is a like an indoor barbecue: bold, tangy. Beautifully satisfying texture. Reheats perfectly, too.
Citrusy Skirt Steak Instant Pot “Barbecue”
6
servingsIngredients
- For the Rice:
1 lb. + 5 oz. (3 cups) long-grain white or brown rice
24 oz. (3 cups) water
¾ tsp salt
- For the Beef
3 lbs skirt steak
2 Tbs olive oil
¼ cup beef stock
6¾ oz. (¾ cup) soy sauce
1 lemon
8 garlic cloves, minced
3 oz. (8 inches) of ginger
7¼ oz. (⅔ cup) honey
3 oz. (6 Tbs) ketchup
1 oz. (2 Tbs) apple cider vinegar
2 tsp dried oregano
½ tsp red pepper flakes
¼ cup cornstarch
Freshly-grated black pepper
1 bunch scallions, thinly sliced
Directions
- For the Rice:
- Place rice, water, and salt in Instant Pot. Set the pot to RICE, normal (time), low (pressure); natural release for 10 minutes. Find a lidded container that will hold the finished rice and run it under very hot water to warm it. Place the finished rice into it, put the lid on it, and place it in an oven that’s been heated to its lowest setting and then turned off.
- For the Beef:
- Dry the skirt steaks thoroughly with paper towels. Set the Instant Pot to SAUTÉ, more, 15 minutes. When it reads hot, add the oil. Brown the steaks: add one of the steaks, and let it sear for 2-3 minutes. Flip it and fry 2-3 minutes more. Move it to a plate. Repeat with remaining steaks. Deglaze the pan thoroughly with the stock. Turn the pot off and immediately add the soy sauce to the pot to cool it down.
- Use a vegetable peeler to remove the peel from half of the lemon, leaving most of the pith behind. Slice the peels into thin slivers. Juice the lemon. Add the peels and juice to the Instant Pot.
- Add the garlic, ginger, honey, ketchup, vinegar, oregano, and pepper flakes. Whisk to blend. Nestle in the beef and pour in any juices that may have accumulated on the plate. Set the pot to MEAT/STEW, less (8 minutes), high (pressure); natural release for 15 minutes or until the float valve falls, whichever comes first.
- Pull the steaks out of the liquid and move them to a cutting board. Cut them into thin strips, against the grain. Set aside.
- Activate the SAUTÉ function and accept its default settings. Whisk cornstarch and 3-4 Tbs water to create a pourable liquid, and pour it into the sauce. Cook and stir until the sauce thickens, which happens almost immediately. Turn the pot off. Add the beef back into the pot. Finish with pepper, to taste.
- Serve with over rice, garnished scallions.
Notes
- Brown rice may need a longer cooking time. Increase to “more.”
- Don’t be shy about browning the steaks. You want a nice, thorough, deep, rich brown. If you want to speed things up, you can brown one steak in a cast iron pan while you brown another one in the Instant Pot. You’ll want to open up a window and/or turn on a fan. A spatter screen will be helpful; surprisingly, as deep as the Instant Pot is, you’ll get spatter on pot and the countertop. If any of the steaks is too large to lay flat in the pot, no worries; the side of the pot gets hot, too.
- Cutting the beef against the grain is crucial to the success of this dish.
- I developed this recipe using a six-quart Instant Pot. If your Instant Pot is a different size, you may have to make modifications.
Social Learning
Considering the name of this blog, there’s really not enough beef on its pages! Thing is, I’m not a huge beef eater. I do love it, but I tend to lean more toward lighter proteins when it comes to cooking.
You might be wondering about pairing beef with lemon. This dish doesn’t taste lemony. Someone who knows what they’re doing may taste the lemon, but most “normal” people will simply discover that it tastes bright and piquant … lip-smacking … and that maybe it has a citrusy background deep within its flavor profile.
This beautfiul skirt steak dish is a lot like a barbecue in boldness, tang, and texture, shifted just a bit left of field. This isn’t really a barbecue, obviously, because it’s not cooked outdoors or on a grill. Well, I guess there’s no reason you couldn’t take your Instant Pot outdoors and get yourself halfway toward a real beef barbecue. But in any case, it tastes like barbecue, and that’s what this dish is all about.
There’s just something about beef served up in this way that is so, so satisfying. There’s also something about the flavor of skirt steak that really takes to this bold sauce. You’ll want to eat way more of it than you should, so be warned. You’ll also find that three pounds of skirt steak costs nearly as much as it does to bribe a college admissions officer, so be warned there, too.
Citrusy Skirt Steak Instant Pot “Barbecue”
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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This sounds so good — good enough that on this rainy day, it might be a good project for supper. I do have one question: would it adapt well to a large Crockpot? No Instapot here — in fact, I had to look it up to see what it was. Sigh.
shoreacres recently posted…How ‘Bout Them Cowgirls?
I’m pretty sure it would, but you’d have to adjust the amount of liquid and time.
I can do that!
shoreacres recently posted…How ‘Bout Them Cowgirls?
I was googling to see if we have a “skirt steak” equivalent or a different name for it here in the UK Jeff as I am afraid to say I haven’t heard of it before. I thought it might be Beef Shin as I recently had that but it isn’t. I’ll have to see if the butchers have this here as I’m definitely intrigued and this recipe sounds absolutely delicious!
Neil recently posted…Best Pea And Basil Soup
I found this in a search: “Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut.” Hope that helps.
This really looks good. I kinda expected gochujang to be in here! Love all of the ingredients.
I was tempted to toss some in!
Very flavourful and so GOOD with that bold sauce! I didn’t know that you could use IP this way. I am a beef-steak girl..this fits perfectly!
angiesrecipes recently posted…Beet Juice Pickled Eggs
I didn’t want to love the IP, but it’s pretty darn useful.
This sounds and looks absolutely scrumptious. I don’t have an instant pot, so could I place two orders to go, please? 🙂
Curbside pickup? 🙂
I adore cooking in my Instant Pot and can’t imagine how I managed without it. Your recipe looks like a winner.
Thanks, Judee!
Un piatto molto invitante e gustoso!!!!
Thank you!
Haha – I had to laugh at your comment on the price of skirt steak. It used to be one of the cheaper cuts of beef…and then people learned how to cook with it. Now I need to mortgage my home to get it! I’m pretty sure it would be worth the cost given how delicious this recipe looks, though! Now I just need to get me one of those new fangled Instant Pot thingamajiggers…
David @ Spiced recently posted…Loaded Baked Potato Dip
I was shocked at how much it cost me for this skirt steak! I think it’s become very fashionable for tacos, and maybe that’s created an incentive to price it higher? Who knows? Anyway, yes, I’m getting a lot of use out of that pot.
This dish looks so rich and satisfying. Just love the colour. I’m still on the fence about getting an Instapot but the more I see recipes like this, the more I’m swayed. We don’t eat a lot of beef and these days even less but this dish would certainly make me want to splurge.
Éva Taylor recently posted…Kartofdzhyn (Cheese and Potato Stuffed Bread)
I’m certainly making use of mine, that’s for sure. But I’m sure you could adjust this for an oven.
Yeah, remember when skirt steak was a cheap cut? No longer! The flavors in this sound phenomenal, Jeff – the steak with lemon really appeals to me. Now I need to figure out this recipe for traditional cooking methods… or borrow a friend’s instapot.
I’m sure you could do it in the oven. I’m also sure there are people out there with conversion methods that you could use.
This sounds outstanding and perfect for a rainy day here. All that ginger and lemon peel must give it a wonderful aroma as well as taste. Thanks so much for this. With just a couple of small changes I can ketofy this and have it soon. Next week possibly!
Anne recently posted…Dinner
Hope it goes well! I really like it.
I always add a splash of acid (such as the lemon here) to rich or meaty recipes. Especially soups and braises. Lip smacking for sure. GREG
Thanks, Greg!
My 18 yr old will devour this. As will I! At every vegetarian dinner I serve, my son asks, “where’s the meat?” Haha.I still don’t have an instant pot, but I’ll make it work in my Dutch oven. 🙂 ~Valentina
Valentina recently posted…Creamy Coffee Chocolate Chip Cookies
🙂
The moment I saw that first picture, my mouth started watering. What a rich and flavorful sauce! Man…this looks absolutely scrumptious!
mjskitchen recently posted…Green Chile Deviled Eggs
Thanks, MJ!
Great skirt steak recipe, looks fantastic
Thanks!
Love skirt steak! But — at others have noted — it’s really, really expensive. But so good, I still buy it. 🙂 Neat dish — thanks.
John / Kitchen Riffs recently posted…Manhattan Clam Chowder
Thanks, John!
I have a friend who is battling cancer and I have been trying to find delicious yet easy meals like this to take to her family so she has one less thing on her plate to deal with. I’ll be pinning this to make for them soon. Thanks for another great recipe!
Theresa recently posted…Spinach Salad with Goat Cheese and Spiced Nuts
Oh, I’m so sorry for you friend. But what a great friend they have in you!
I’ve never thought to do anything other than grill skirt steak but your recipe will certainly change that.
Karen+(Back+Road+Journal) recently posted…Welcome Aboard The Seven Seas Splendor
You can’t beat grilled steak, but this is a really nice alternative!
This looks delicious !
Thank you!
Citrusy skirt fit the steak very well. Looks fingerlickingly delicious. I think brown rice different than the jasmine rice or our local rice. Thanks.
Oh yes, I love brown rice and it would be delicious with this steak.