PRESSURE-COOKER BBQ CHICKEN & SMOKED SAUSAGE
My party-ready barbecue recipe is perfect on weeknights, too. With just a little prep time, you still get that low-and-slow flavor everybody craves (thanks, pressure cooker!). Throw in minced jalapenos for extra oomph. -Kimberly Young, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the first 6 ingredients in a 6-qt. electric pressure cooker; top with barbecue sauce. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Quick-release pressure. Remove chicken, sausage and vegetables from cooker (a thermometer inserted in chicken should read at least 170°) and keep warm., Select saute setting and adjust for low heat; bring the liquid to a boil. Reduce heat; simmer until thickened, 12-15 minutes, stirring occasionally., Serve chicken, sausage and vegetables with the sauce. If desired, top with jalapeno.
Nutrition Facts : Calories 338 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 1009mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 25g protein.
PRESSURE-COOKER SAUSAGE-STUFFED FLANK STEAK
This rich and hearty entree is perfect for entertaining but easy enough for weeknight meals with the family. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- 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. , 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. , 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. , 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.
Nutrition Facts :
SAUSAGE-STUFFED FLANK STEAK
As part of a prize I won for a recipe contest, I received a slow cooker. I hadn't used one in years, so I didn't have any recipes on hand. This tasty beef was my first creation, and it was a hit with my family. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine cherries and 1/4 cup wine; let stand 10 minutes. Meanwhile, cut steak into four serving-size pieces; flatten to 1/4-in. thickness. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. , In a large skillet, saute onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; stir in bread crumbs, olives, cheese, basil, cherry mixture and remaining salt and pepper. Crumble sausage over mixture and mix well., Spread 1/2 cup sausage mixture over each steak piece. Roll up jelly-roll style, starting with a long side; tie with kitchen string., In the same skillet, brown meat in remaining oil on all sides. Transfer to a greased 3-qt. slow cooker. Top with marinara sauce and remaining wine. Cook and cook on low for 6-8 hours or until beef is tender. Serve with pasta.
Nutrition Facts : Calories 815 calories, Fat 45g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 1687mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 4g fiber), Protein 49g protein.
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)
Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.
Provided by Bren Herrera
Categories Pressure Cooker Instant Pot Dinner Olive Beef Bell Pepper Garlic Stew
Yield Serves 6
Number Of Ingredients 15
Steps:
- Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
- Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
- When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
- Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
- When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE
For the fall there is nothing like a crock-pot cooking a hearty dish. This recipe is a classic when combined with buttered steamed spinach, oven roasted potatoes, and a full flavored red wine such as Barola, a Rhone, or a California Merlot.
Provided by Country Chef
Categories Steak
Time 6h20m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Arrange basil leaves to cover flank steak, leaving a 1/2-inch border.
- Place Swiss cheese slices on top of basil leaves.
- Place sausages end to end lengthwise down the center of the steak.
- Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper.
- Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes.
- Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock.
- Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil.
- Medium setting for 6-8 hours.
- Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server.
- Slice steak roll into serving portions. Serve with gravy.
Nutrition Facts : Calories 559.2, Fat 34.8, SaturatedFat 13, Cholesterol 95.3, Sodium 599.5, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 42.4
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