Smoked Flank Steak Rice

Cut the flank steak into pieces suitable for pressure cooking.

Apply binder, Worcestershire sauce, and the dry rub seasoning to all sides of the flank steak.

Place the seasoned meat on the grill set up for slow smoking at 257°F (125°C), using indirect heat.

Transfer the smoked meat to a pressure cooker and add tomato, bell pepper, carrot, tomato paste, dark beer, and all-purpose seasoning.

Cook the meat under pressure for a minimum of 1 hour and 10 minutes after it reaches full pressure, keeping the heat low.

While the meat is cooking, prepare the rice; add the parboiled rice to the same pressure cooker (if you desire a saucier/richer rice) or in a separate pot, adding about 2.5 cups of water for every cup of rice.

If using the pressure cooker for the rice, cook for 10 minutes after full pressure is achieved.

When the meat (and rice) finishes cooking, release the pressure, shred the meat, and adjust the broth/rice seasoning with salt, pepper, and fresh herbs to taste.

Serve the Smoked Flank Steak Rice immediately.