Shredded Steak Verde Bowls feature tender, citrus-marinated flank steak pressure-cooked in roasted tomatillo salsa verde. This weeknight-friendly Mexican dish comes together quickly and builds into fully customizable bowls with rice, avocado, and fresh cilantro.
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Prices vary by store
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Set a pressure cooker to the sauté function. Add olive oil to heat.
Add the sliced red onion and a pinch of salt. Sauté for about 5 minutes, until softened.
While the onions cook, pat the flank steak dry with a paper towel.
Season the steak generously on all sides with the citrus garlic seasoning blend.
Cut the seasoned steak into 4 smaller, more manageable pieces.
Add the steak pieces to the pot with the onions and sear on all sides until a nice crust forms.
Pour the entire container of salsa verde over the steak, ensuring it's mostly covered.
Squeeze the juice of the entire lime into the pot.
Secure the lid on the pressure cooker, set the valve to 'sealing', and cook on high pressure (manual setting) for 35 minutes.
Once the cooking time is complete, perform a quick release of the pressure.
Carefully remove the steak pieces and place them on a cutting board.
Using two forks, shred the steak. It should be very tender.
Return the shredded steak to the pot and stir to let it soak up all the flavorful juices.
Serve the shredded steak verde over a bed of rice and top with avocado, cilantro, green onions, and a drizzle of sriracha.
Store shredded steak in its cooking liquid in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or microwave before serving.
pressure cooker (Instant Pot or stovetop) · large skillet (for searing steak)
Yes. Cook on low for 6–8 hours or high for 3–4 hours until the steak shreds easily with a fork.
Flank steak is ideal for its tenderness when cooked under pressure. Skirt steak or brisket are good alternatives.
Yes. Cook the steak and store it in its salsa verde in the refrigerator for up to 4 days. Reheat gently before serving.
Cauliflower rice, quinoa, black beans, or lettuce all work well as bases for the shredded steak.
Mild to moderate, depending on the salsa verde brand. Taste and adjust with fresh lime juice or hot sauce to your preference.
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