If possible, make the Coffee Steak Rub and generously coat the flank steak on both sides.  Place the prepared steak into the refrigerator and allow the spice rub to penetrate the beef for 24 - 36 hours.

I’ll share the Chipotle BBQ Sauce recipe tomorrow and give further details how this came together (now updated, see the rest of the story below).  Eric and I both loved this recipe - the flavors blended really well and it was a nice change from a sweet BBQ sauce.  If you’re a Chipotle fan - check out this divine Chipotle Ketchup recipe made in the pressure cooker!

And yes ... I cooked the flank steak in the pressure cooker for just under 25 minutes for tender, moist shredded beef - see below!! 

Flank steak is another pretty versatile cut of beef - it’s often more expensive per pound than Sirloin and definitely more expensive than a Chuck Roast.  If you’re a fan of Flank Steak - Here’s an Indoor Grilled Flank Steak Recipe too!!!

The rest of the story ... This could easily be a “Pressure Cooking For One” ... We split it between two of us with zero leftovers remaining.

Once the Flank Steak has been essentially “dry-marinating” in the fridge, take it out 20 to 30 minutes in advance of cooking.  While the steak is coming up to room temperature, start the BBQ sauce.  I found a very nice recipe for a Chipotle BBQ sauce in a book called “Sear Sauce & Serve, Mastering High-Heat, High-Flavor Cooking” by Tony Rosenfeld.  I only altered it slightly.

Here are the Ingredients I used:

  1. - 3/4 cup tomato puree

  2. - 1/2 cup brewed coffee  (I used instant coffee)

  3. - 1/4 cup light brown sugar

  4. - 3 Tablespoons Chipotle Ketchup  (or regular ketchup)

  5. - 1 Tablespoon Dijon mustard  (I used Spicy Brown Mustard)

  6. -1/2 Tablespoon dried, minced garlic  (www.penzeys.com)

  7. - 1 teaspoon chili powder

  8. - 1/4 to 1/2 teaspoon Chipotle powder (www.penzeys.com)

  9. - Pinch kosher salt, to taste

  10. - Pinch black pepper, to taste

  11. - Drizzle pure maple syrup, to taste


To a medium saucepan over medium heat, add the tomato puree, coffee, brown sugar, ketchup and mustard.  Stir to combine and add the garlic, chili powder, Chipotle powder, salt, pepper and maple syrup.  Cook, stirring the ingredients until the sugar and spices have dissolved.  Remove 1/2 of the sauce from the pot and reserve the rest.

P.S. - You could make the Chipotle BBQ Sauce a day or two in advance, and you could make it in the pressure cooker - cooking over High Pressure for 4 minutes and doing a quick release.  If your cooker needs more than 1/2 cup of liquid to come to pressure, you could increase the coffee or add a little water.

For the Flank Steak:

Heat a Tablespoon or two of oil in the pot of the pressure cooker.  Sear the flank steak on both sides until nice and golden.  Add 1/2 to 3/4 cup of beef broth of the pot of the pressure cooker, stirring and gently scraping the bottom of the pot to remove the drippings and brown bits left from searing the steak  You don’t have to remove the steak from the cooker while you do this unless you want.  The liquid should only come about half-way up the steak. 

To the top of the flank steak, add the Chipotle BBQ Sauce that you removed from the saucepan above.  Slather it over the top of the steak in the cooker.  Lock the lid of the pressure cooker and cook over High Pressure for 23 - 25 minutes.  Release the pressure naturally, tilting the lid away from you to avoid any escaping steam.  Remove the meat to a cutting board, allowing it to rest before shredding or slicing.

To the reserved Chipotle BBQ Sauce, add a couple of teaspoons (or Tablespoon), or to taste, of the cooking liquid from the pressure cooker.  Cook over medium heat to blend the flavors and serve at the table, or drizzle over the beef on a serving plate.

If you have any leftovers - they would be delicious in tacos, quesadillas, sandwiches, etc.  ENJOY!!!!