A healthy and delicious meal featuring BBQ flank steak over creamy dairy-free mashed potatoes and a side of crispy asparagus. The meal is easy to prepare and combines tender pieces of steak with a flavorful sauce. The mashed potatoes are garlicky and made creamy with mayo and almond milk.
1: Cut the steak into pieces and season with sea salt and pepper.
2: Sear each side of the steak for a couple of minutes on sauté in your Instant Pot.
3: Make the sauce by combining tamari or coconut aminos, beef broth, tomato paste, Dijon mustard, cumin, and chipotle chili powder.
4: Pour the sauce over the beef.
5: Pressure cook for 45 minutes.
6: Meanwhile, boil potatoes and garlic for 20 minutes, then drain.
7: Mash the potatoes with mayo, almond milk, salt, and pepper.
8: Sauté asparagus with olive oil, salt, and pepper until crispy.
9: Assemble the dish and enjoy.
