Ingredients

• 2 pounds skirt steak
• 2 cloves garlic, minced
• 1 onion, cut into wedges
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tomatoes, thinly sliced
• 4 cups beef stock
• 2 teaspoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 cup ketchup
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper

Equipment

• Instant Pot or electric pressure cooker
• Two forks for shredding
• Cutting board and knife
• Measuring cups and spoons

Instructions

1. Season the skirt steak all over with salt, pepper, and the minced garlic so the flavor works into the meat from the start.
2. Cut one onion into 4 big wedges, then add the beef, onion wedges, and 4 cups of beef stock to the Instant Pot.
3. Lock the lid and pressure cook on high for 20 minutes, which is enough time to break down the tough fibers in skirt steak.
4. Release the pressure and open the lid carefully, letting the steam vent away from your hands.
5. Lift out the beef and set aside, then reserve 2 cups of the cooking stock in a separate container (you will use it to build the sauce).
6. Shred the beef into strands using two forks. It should pull apart easily. If it still feels tough, return it to the pot and cook another 10 minutes.
7. Press the saute button and add the olive oil, letting it heat until it shimmers.
8. Add the sliced onion, red bell pepper, and tomatoes, and cook until soft and slightly saucy, about 6 to 8 minutes, so the vegetables sweeten instead of tasting raw.
9. Return the shredded beef to the pot and stir to combine with the vegetables.
10. Pour in 1 1/2 cups of the reserved stock along with the Worcestershire sauce, tomato paste, ketchup, and cumin, then stir until everything is coated in a glossy sauce.
11. If the mixture looks dry, splash in a little more of the reserved stock until it reaches a saucy consistency.
12. Taste and season with salt and pepper, then serve hot over rice, with arepas, or with beans and plantains.