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Stuffed Flank Steak
6 Servings
INGREDIENTS
1 (2 -3 pound) flank steak
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 strips lean bacon
4 slices ham
4 slices provolone cheese
4 large hard-cooked eggs, cut in half
METHOD
1
On cutting board, use a sharp knife to butterfly the flank steak right
through the center. Be careful to keep both thin slices attached.
Season steak with salt and pepper and cover with plastic wrap.
Tenderize the meat by hitting it evenly with a tenderizing mallet or
heavy fry pan.
2
Remove plastic wrap and begin to assemble the roll. First lay all four
strips of bacon on flank lengthwise. Top with ham slices and then
cheese slices. Place eggs flat side down on top of the cheese. (Form
a single row.) Lay the olives in a row next to eggs. Lay the pepper
slices in a row lengthwise next to olives. Sprinkle with parsley. Roll the
flank steak up lengthwise. Secure roll with butchers twine. Tuck ends of
roll into center before continuing to tie. Tie a knot every 2-3 inches,
then one long tie lengthwise.
3
Preheat pressure cooker to 400°. Add beef broth, water, onion and
bay leaf.
4
Place entire rolled flank into pot and secure pressure cooker lid.
5
When pressure indicator pops up, reduce temperature to 250°.
Set a kitchen timer for 45 minutes.
6
When time is up, turn temperature dial to off. Flip the pressure release
valve to release pressure. After pressure is released, remove lid.
7
Remove roast and refrigerate. Reserve liquid for serving.
PRESENTATION
Allow the flank roll to chill completely; this makes the roll set up and cut
beautifully. Cut into 1 1/2-inch slices. Each slice will look like a work of art.
Serve cold on beautiful lettuce leaves with mustard on the side. Or, after
slicing, you may reheat and serve with heated reserved juices. Either way,
your guests will be very pleased.
Recipe courtesy of Iside Tortosa
10 jumbo stuffed green olives
1 lg red bell pepper, julienned
2 Tbs fresh parsley, chopped
3 cups beef broth
1 cup water
1 large onion, quartered
1 whole bay leaf
butcher's twine
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Apple-Sage Cornbread
Stuffed Pork Chops
4 Servings
INGREDIENTS
4 pork loin chops (1 1/2 - 2" thick),
butterflied horizontally
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 cup cornbread stuffing mix
1 whole apple, cored and diced
1/8 teaspoon celery seed
1/8 teaspoon garlic salt
METHOD
1
Season pork chops with salt and pepper.
2
Preheat uncovered pressure cooker to 400°. Add one tablespoon of
olive oil to the pot. Seer the pork loin chops in the hot oil until brown
on both sides. Remove from pot.
3
Add chopped onion to pot. Season with salt and pepper and cook
until tender.
4
Place cooked onion into large mixing bowl. Add stuffing mix, diced
apple, celery seed, garlic salt, sage, fresh parsley and 2 tablespoons
chicken broth and water. Mix together well and stuff into butterflied
chops (about 2 tablespoons per chop). Add remaining chicken broth
to pressure cooker. Place stuffed pork chops in pressure cooker. Add
potatoes and secure lid.
5
Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 15 minutes.
6
When time is up, turn temperature dial to off. Flip the pressure release
valve to release pressure. After pressure is released, remove the lid.
7
Remove potatoes and pork chops from pressure cooker. Place green
beans in pot. Close lid and set timer for 2 minutes. After 2 minutes,
remove from pot.
8
Mix butter and flour well so that it forms a paste.
9
Set uncoverd pressure cooker to 400°. As the remaining stock in pot
starts to boil, slowly add butter and flour paste (1/8 teaspoon at a
time to avoid lumps). Serve gravy on side.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1/8 teaspoon dry sage
1 Tbs fresh parsley (or 1 tsp dried)
2 cups chicken broth, divided
1 cup water
4 large potatoes
4 cups green beans, rinsed,
stems removed
2 Tbs butter, room temperature
2 Tbs flour
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