Taste of Home
Pressure-Cooker Sausage-Stuffed Flank Steak
TOTAL TIME: Prep: 40 min. + standing Cook: 15 min. + releasing
YIELD: 4 servings.
This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. —Julie Merriman, Seattle, Washington
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
-
1.
Combine 1/4 cup wine with cherries; let stand 10 minutes. Meanwhile, cut steak into 4 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.
-
2.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 Tbsp. oil; cook onion until tender. Add garlic; cook 1 minute longer. Press cancel. 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.
-
3.
Divide the sausage mixture into 4 portions; spread evenly over each steak piece. Roll up steaks jelly-roll style, starting with a long side; tie with kitchen string.
-
4.
Select saute setting and adjust for medium heat. Add remaining oil; brown meat on all sides. Top with marinara sauce and remaining wine. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with pasta.
© 2024 RDA Enthusiast Brands, LLC