Flank steak is the star of the show in this bullet-proof recipe. We combine bell peppers, caramelized onions and olives with a signature sauce and serve over fluffy white rice..
Chairman’s Reserve® flank steak (about 4 pounds)
4 cups beef stock
2 onions, julienne
2 bell peppers, julienne
12 oz black beans
12 oz canned tomatoes
2 cups olives
1 cup capers
1 cup raisins
2 tablespoons salt
1 tablespoon pepper
- Score flank steak and season with salt and pepper.
- On sauté mode, sear steak 2 to 3 minutes per side.
- Deglaze with stock and add remaining ingredients.
- Pressure cook on high for 1 hour 10 minutes.