Recipe Details

Ingredients

• 2 pounds skirt steak (or flank steak)

For the Marinade:

• 1 large red onion

• 1 lime, juiced

• 1 lemon, juiced

• 1 tablespoon chili powder

• 1 tablespoon brown sugar (or honey)

• 1 1/2 teaspoons garlic powder (or 3 to 4 cloves garlic, minced)

• 1 teaspoon oregano

• 1/2 teaspoon ground cumin

• 3/4 to 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 3/4 cup unsalted or low-sodium beef stock

• 1/2 teaspoon crushed red pepper flakes, or to taste, optional

For the Pico de Gallo:

• 4 plum tomatoes, diced

• 1 jalapeño pepper, thinly sliced

• 1/4 cup cilantro, no stems, chopped

• 2 limes, juiced

• Kosher salt, to taste

• Ground black pepper, to taste

For Serving:

• 12 small corn tortillas (or flour tortillas)

• 1 cup shredded or crumbled queso fresco, optional

• 1 avocado, sliced (or 1 cup guacamole), optional

• 6 to 8 lime wedges, optional

Description

Slice the steak across the grain and into thin strips.

Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.

In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.

While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, and cilantro. Add the juice from the 2 limes. Toss to combine.

Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.