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Pressure-Cooker Sausage-Stuffed Flank Steak

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

By Taste Of Home Editorial Team

Recipe by Julie Merriman, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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


Test Kitchen tips
  • Mild Italian or turkey Italian sausage can be used in place of hot Italian sausage.
    • Test Kitchen Approved

    Pressure-Cooker Sausage-Stuffed Flank Steak

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    Prep Time 40 min
    Cook Time 15 min
    Yield 4 servings

    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
    Text Ingredients

    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.
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