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This week, as part of my #5ingredientwhole30 challenge, I am sharing recipes that use minimal ingredients for busy weeknights that you will love. This Salsa Verde Shredded Beef Bowl has been my favorite so far! Simple, shredded beef that can be made in either your Instant Pot or Crockpot (but versions of the recipe below) served in a big bowl with cauliflower rice and avocado. yum!
The Salsa Verde Shredded Beef is so savory and has such great flavor, you could serve it in so many ways: stuff it in a sweet potato or poblano pepper, in lettuce cups for tacos, or even over a taco-style salad. The possibilities are endless and I know you’ll just love this easy, no-fuss dish.
Please note that as part of the #5ingredientwhole30 challenge, I do not count salt, pepper, oil, vinegar or some additional garnishes. They are, more or less, 5 ingredient meals that I hope inspire you to keep things simple and delicious in your kitchen.
Salsa Verde Shredded Beef Bowls
Ingredients
- 2 lbs flap, skirt or flank steak
- kosher salt
- black pepper
- 3 tbsp avocado oil
- 1 cup salsa verde (I like Taco Deli salsa verde), plus more for serving
- 2 cups riced cauliflower
- 1 avocado sliced, for serving
- 1/4 white onion, diced small, for serving
- diced cilantro optional, for serving
- lime wedges, optional for serving
Instructions
Instant Pot Instructions:
- Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
- Press the 'saute' button and add 2 tbsp of the avocado oil to the IP. When the oil is hot, sear the steak (you may need to do this in 2 batches so you don't overcrowd the pan) so that a deep brown crust forms on both sides, 3-4 minutes per side.
- Once all of the steak is browned, click the 'cancel' button to turn off the saute function. Pour in 1 cup of the salsa verde and close the lid on the IP. Turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes. Walk away from the IP and let it do it's thing.
- When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all the of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.
Crockpot Instructions:
- Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
- Heat a large skillet over medium-high heat with 2 tbsp avocado oil. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side. Transfer the browned beef to a crockpot and pour 1 cup of salsa verde over the meat. Cook on high for 4 hours, or on low for 6-8 hours. When cook time is complete, shred the beef using two forks.
Prepare the Cauliflower Rice:
- Heat a large skillet over medium-high heat with 1 tbsp. avocado oil. Add the cauliflower rice and cook, stirring, until just tender, about 5 minutes. You don't want to overcook as it will turn mushy.
Plate the Bowls:
- In a bowl, combine the cauliflower rice, shredded salsa verde beef, sliced avocado, and diced onion. You can garnish with cilantro and serve with a lime, if desired. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the most simplistic and flavorful dinners I’ve ever made! What a great find! The meat comes out perfectly moist! Highly recommend.
I made this in the IP with a 1.2 pound steak and cooked it whole for the same time. This has a lot of flavor and I really enjoyed it!
What would the timing look like for 1 pound of meat? Love your recipes but I’m always cooking for one!
I’m excited to try this! If I have 3 lbs of beef, should I add extra time in the Instant Pot?
it should be about the same, but i’d add 8-10 minutes just to be safe!
Oh thank you for the quick response! I’m making this tonight. My husband & I LOVE your cookbook and we’ve used it TONS during the pandemic 🙂
This was delicious! My husband and kiddos loved it. Simple weeknight meal.
Wow the flavor that developed in the meat with this recipe is incredible! Very easy to make in our instant pot. We thoroughly enjoyed this recipe. I added minced jalapeños and a small jar of green chiles because #2021 and there are no rules. Thanks Alex!!
Absolutely delicious! Thanks for a great recipe!
So yummy! I made this in the instapot and it was so easy!
Alex, I made this for everyone this evening and it was so delicious!!! I got an Instapot for Christmas and this was my first attempt to use it!! This recipe was a huge success!! I can’t wait to cook it again!! Thank you♥️
If using chicken do you just use 2 pounds of raw chicken breast and sauté first?
You can definitely use chicken- i’d just throw it in the the IP with the Salsa verde and cook for about 20 mins. Then shred.
I cannot get over how absolutely perfect and delicious this recipe is. Completely life changing, this is my new staple.
Hi Alex!
Absolutely love this recipe. Is it possible to sub the flank steak for shredded chicken?
Thanks,
Abbey
it would be great with salsa verde shredded chicken!