3 tbsp olive oil

2 garlic cloves, minced

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

¹⁄₄ tsp paprika

1lb (450g) skirt steak, cut into 4 equal-sized pieces

1 tbsp avocado oil

4 cups spring lettuce mix

¹⁄₂ head romaine lettuce, chopped into bite-sized pieces

12 cherry tomatoes, sliced in half

2 tbsp crumbled Gorgonzola cheese

FOR THE VINAIGRETTE

¹⁄₃ cup olive oil

3 tbsp red wine vinegar

2 tbsp fresh lemon juice

1 tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 Combine the olive oil, garlic, sea salt, black pepper, and paprika in a 1-gallon (3.8l) zippered freezer bag. Seal the bag and shake the ingredients to combine. Add the skirt steak to the bag, seal, and carefully rotate the bag to coat the steaks in the marinade. Place the bag with the steaks in the refrigerator to marinate for 20 minutes.

2 Select Sauté. Once the pot becomes hot, add the avocado oil and let the oil heat for 2 minutes. Remove the steaks from the bag, place in the pot and sauté for 3–4 minutes per side or until browned. Press Cancel to turn off pot. Transfer the steaks to a plate and set aside.

3 Add 1 cup cold water to the inner pot. Place a 20-inch (51cm) sheet of aluminum foil over the steam rack and fold the sides of the foil up. Place the marinated steaks on the rack and place the rack in the pot. Pour the leftover marinade from the bag over the steaks. Fold the sides of the aluminum foil over the steaks and crimp the edges shut to form a sealed packet.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 25 minutes.

5 While the steaks are cooking, make the vinaigrette by combining the olive oil, red wine vinegar, lemon juice, sea salt, and black pepper in a resealable container. Tightly seal the container and shake until the ingredients are well combined. Transfer to the refrigerator to chill.

6 When the cook time for the steaks is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. Open the lid, carefully transfer the foil packet to a cutting board, and open the packet to let the steaks rest for 5 minutes.

7 Add 1 cup spring mix lettuce and 1 cup romaine lettuce to each of 4 serving plates. Slice the steaks into thin strips and place equal amounts of the steak on top of each bed of lettuce. Top each salad with equal amounts of the cherry tomatoes and then crumble ¹⁄₂ tbsp Gorgonzola over top of each salad. Shake the vinaigrette and drizzle 2¹⁄₂ tablespoons over each salad. Serve promptly.

tip If you prefer the steak be more chilled, place the cooked and sliced steak in the refrigerator for 20 minutes prior to serving.