Instant Pot Seared Flank Steak with White Bean and Sun-Dried Tomato Salad
By America's Test KitchenPublished on July 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided2 garlic cloves, sliced thin1 (1-pound) flank steak, 1 inch thick, trimmed¾ teaspoon table salt, divided, plus salt for cooking beans½ teaspoon pepper, divided2 (15-ounce) cans navy beans, rinsed1 sprig fresh rosemary 1 bay leaf 2 tablespoons oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon tomato oil2 tablespoons lemon juice 2 ounces (2 cups) baby arugula ¼ cup chopped fresh parsley
Instructions
- Using highest sauté function, heat 2 tablespoons olive oil in Instant Pot until shimmering. Add garlic and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until garlic is evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; set aside.
- Cut steak in half lengthwise, then cut each piece in half crosswise to create 4 steaks. Pat steaks dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Using highest sauté function, heat oil left in pot until just smoking. Add steaks and cook until well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 7 minutes per side. Turn off Instant Pot and transfer steaks to cutting board, tent with aluminum foil, and let rest while preparing beans.
- Add beans, 2 cups water, ½ teaspoon salt, rosemary sprig, and bay leaf to now-empty pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Drain beans; discard rosemary sprig and bay leaf.
- Whisk tomato oil, lemon juice, remaining 1 tablespoon olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add beans, arugula, parsley, tomatoes, and garlic and toss to combine. Season with salt and pepper to taste. Slice steaks thin against grain and serve with salad.
Time
45 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, sliced thin
1 (1-pound) flank steak, 1 inch thick, trimmed
¾ teaspoon table salt, divided, plus salt for cooking beans
½ teaspoon pepper, divided
2 (15-ounce) cans navy beans, rinsed
1 sprig fresh rosemary
1 bay leaf
2 tablespoons oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon tomato oil
2 tablespoons lemon juice
2 ounces (2 cups) baby arugula
¼ cup chopped fresh parsley
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, sliced thin
1 (1-pound) flank steak, 1 inch thick, trimmed
¾ teaspoon table salt, divided, plus salt for cooking beans
½ teaspoon pepper, divided
2 (15-ounce) cans navy beans, rinsed
1 sprig fresh rosemary
1 bay leaf
2 tablespoons oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon tomato oil
2 tablespoons lemon juice
2 ounces (2 cups) baby arugula
¼ cup chopped fresh parsley
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, sliced thin
1 (1-pound) flank steak, 1 inch thick, trimmed
¾ teaspoon table salt, divided, plus salt for cooking beans
½ teaspoon pepper, divided
2 (15-ounce) cans navy beans, rinsed
1 sprig fresh rosemary
1 bay leaf
2 tablespoons oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon tomato oil
2 tablespoons lemon juice
2 ounces (2 cups) baby arugula
¼ cup chopped fresh parsley
Why This Recipe Works
We started by crisping garlic directly in the pot and then using the garlicky oil to sear the steaks. The pressure function also came in handy while the steak rested, as it was the shortcut to a bean salad. For convenience we used canned beans, and although they can sometimes lack in taste, we infused their cooking liquid with rosemary and a bay leaf to saturate them with flavor. After the beans cooked under pressure for 1 minute, we tossed them with the crispy garlic, sun-dried tomatoes, peppery arugula, fresh parsley, and a zesty vinaigrette to serve alongside our exquisitely cooked steaks.
Instructions
- Using highest sauté function, heat 2 tablespoons olive oil in Instant Pot until shimmering. Add garlic and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until garlic is evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; set aside.
- Cut steak in half lengthwise, then cut each piece in half crosswise to create 4 steaks. Pat steaks dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Using highest sauté function, heat oil left in pot until just smoking. Add steaks and cook until well browned and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 7 minutes per side. Turn off Instant Pot and transfer steaks to cutting board, tent with aluminum foil, and let rest while preparing beans.
- Add beans, 2 cups water, ½ teaspoon salt, rosemary sprig, and bay leaf to now-empty pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Drain beans; discard rosemary sprig and bay leaf.
- Whisk tomato oil, lemon juice, remaining 1 tablespoon olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add beans, arugula, parsley, tomatoes, and garlic and toss to combine. Season with salt and pepper to taste. Slice steaks thin against grain and serve with salad.
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