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Pressure Cooker Sausage-Stuffed Flank Steak

Ingredients

  • 3/4 cup dry red wine or beef broth, divided
  • 1/4 cup dried cherries, coarsely chopped
  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup pitted Greek olives, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil
  • 1/2 pound bulk hot Italian sausage
  • 1 jar (24 ounces) marinara sauce
  • Hot cooked noodles

Directions

  • Combine 1/4 cup wine with cherries; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; pound with a meat mallet to 1/4-in. thickness. Using 1/2 teaspoon salt and 1/4 teaspoon pepper, season both sides.
  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add 1 Tbsp. oil; cook onion until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining pepper. Crumble sausage over bread crumb mixture; mix well.
  • Divide the sausage mixture into four portions; spread evenly over each steak piece. Roll up steaks jelly-roll style, starting with a long side; tie with kitchen string.
  • Select saute setting and adjust for high heat. Add remaining oil; brown meat on all sides. Top with marinara sauce and remaining wine. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions. Serve with pasta.


Test Kitchen tips

  • Mild Italian or turkey Italian sausage can be used in place of hot Italian sausage.
  • Originally published as Sausage-Stuffed Flank Steak in Cook It Fast, Cook It Slow

    Total Time
    Prep: 40 min. + standing Cook: 15 min. + releasing

    Makes
    4 servings

    This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. —Julie Merriman, Seattle, Washington


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    Written by tasteofhome

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