¹⁄₃ cup chopped flat-leaf parsley

3 large garlic cloves, minced

¹⁄₂ tsp dried oregano

¹⁄₄ tsp crushed red pepper

1 tsp fine grind sea salt, divided

1 tsp ground black pepper, divided

2¹⁄₂ tbsp red wine vinegar

1 tsp lemon juice

¹⁄₂ cup extra virgin olive oil

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

1 tbsp avocado oil

1 Make the chimichurri sauce by adding the parsley to a blender or food processor and pulsing until finely chopped. Add the garlic, oregano, crushed red pepper, ¹⁄₂ tsp sea salt, ¹⁄₂ tsp black pepper, red wine vinegar, and lemon juice. Pulse until combined. Add the olive oil and pulse until the ingredients are well blended. Set aside.

2 Season both sides of the steaks with the remaining salt and pepper.

3 Select Sauté (Normal). Once the inner pot is hot, add the avocado oil and let heat for 1 minute. Add the steaks to the pot, two at a time, and sauté for 1–2 minutes per side or until browned on both sides. Transfer the browned steaks to a plate and repeat with the remaining steaks.

4 Cut two 25-inch (63.5cm) sheets of aluminum foil and place one sheet on a flat surface. Place two steaks in the center of the sheet and pour half the chimichurri sauce over top of the steaks. Place the remaining steaks on top and pour the remaining sauce over top.

5 Place the second sheet of foil over the steaks and tightly roll and crimp the ends to create a foil packet. (Make sure the packet is wrapped tightly enough that it will fit in the inner pot.)

6 Place the steam rack in the pot and add 1 cup water to the bottom of the pot. Place the foil packet on top of the rack.

7 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.

8 When the cook time is complete, allow the pressure to release naturally for 6 minutes and then quick release the remaining pressure.

9 Open the lid, carefully grasp the rack handles and lift the steam rack and steaks out of the pot. Set the steaks aside to rest for 2 minutes.

10 Open the packet and transfer the steaks to a cutting board. Thinly slice and transfer to a serving platter. Serve warm.

tip Alternatively, you can use a foil-covered 6-inch (15.25cm) souffle dish in place of a foil packet.

Zesty Chimichurri Skirt Steak