Rolled Stuffed Flank Steak [Instant Pot]

My husband hasn’t been able to eat beef for nearly 2 years without having a gout flareup. However after taking steps to improve our health, he’s been able to eat beef lately. I’ve missed preparing beef and although he can eat it now, it’s still a meat we plan on eating in moderation.

At the store today, I picked up some beef flank steak and decided to stuff it with the random ingredients I had on hand. Stuffing flank steak is a great way to add some flavor to the meat and present it elegantly as well. I served this with a baby bella mushroom & roasted garlic brown rice pilaf and fresh spinach salad.

Rolled Stuffed Flank Steak Recipe

with Roasted Red Bell Pepper, Basil & Provolone

original Joelen recipe

Rolled Stuffed Flank Steak Ingredients

• 1 1/2 lbs flank steak, butterflied
• 1 cup roasted red pepper slices, drained
• 6-8 slices of fresh basil leaves
• 4 slices provolone cheese
• (garlic) salt & freshly ground black pepper to taste
• 1 tablespoon olive oil

Rolled Stuffed Flank Steak Recipe Instructions

1. Lay your steak flat on a cutting board and tenderize the steak with a fork or tenderizer.
2. This allows the cut to be a litter easier to chew, as flank steak can be tough. Season one side with garlic salt (or plain salt) and freshly ground pepper.
3. On top of your steak, place a layer of roasted bell pepper slices, followed by fresh basil leaves and slices of provolone cheese.
4. Carefully take one end and begin rolling the steak up like a rug. Try to get the roll as even as possible so that the filling isn’t too condensed in the middle. Take some kitchen string and tie the roll to keep the filling and shape in tact.
5. Cut the roll in 1 1/2 inch thick portions so that it wouldn’t take so long to cook…

In your Instant Pot:

1. Plug in the IP with insert and trivet set in place. Add 1 cup of beef broth.
2. Brush each beef roll slice with olive oil and season with more garlic salt and freshly ground pepper to taste. Transfer the beef roll slices onto the trivet.
3. Secure the lid of the IP and ensure the valve is set to SEALING.
4. Press MANUAL and adjust the time to 5 minutes on HIGH pressure.
5. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
6. Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
7. When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure completely. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
8. Open up your IP when the pin has dropped (allow a few minutes for this to happen).
9. Carefully transfer beef rolls onto serving platter and allow it to rest for 5-10 minutes before serving. If you want to get some color on your beef, pop it in the broiler for 2 minutes or until you get the color you want.