Rolled Flank Steak in Pressure Cooker

Name: Rolled Flank Steak in Pressure Cooker
Total time: 3600 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 beef flank steak; 1 carrot; 2 green onions; 3 hard-boiled eggs; 1 red bell pepper; 1 handful pitted green olives; 2 small bread rolls; milk; 1 egg; 1 handful grated cheese; chopped parsley and garlic; salt, black pepper, crushed red pepper, oregano; vegetables for broth; 1 pair of women's nylon pantyhose (3/4 length)

María Amelia @mariameliacook

Mar del Plata

My mom's recipe with a little twist. It's easy, simple, and you don't need to know how to sew.

María Amelia @mariameliacook

Mar del Plata

My mom's recipe with a little twist. It's easy, simple, and you don't need to know how to sew.

Saved

Ingredients

Over 60 minutes

Serves 8 servings

1beef flank steak
1carrot
2green onions
3hard-boiled eggs
1red bell pepper
1 handfulpitted green olives
2small bread rolls
milk
1egg
1 handfulgrated cheese
chopped parsley and garlic
salt, black pepper, crushed red pepper, oregano
vegetables for broth
1pair of women's nylon pantyhose (3/4 length)

Saved

Steps

Over 60 minutes

1

Trim the excess fat from the flank steak and shape it into a square.
2

With the fat side up, season with salt, black pepper, crushed red pepper, and oregano to taste.
3

Soak the bread rolls in milk. Break them up well and mix with the beaten egg, grated cheese, parsley, and garlic. Season with salt and pepper, then spread the mixture over the steak, leaving about 2 inches (5–6 cm) uncovered on the thicker end of the meat.
4

Arrange the hard-boiled eggs (halved or quartered for easier rolling) in a row along the thinner end of the steak. Next, lay strips of carrot, bell pepper, green onion, and olives in the same direction.
5

Starting from the thinner end (where the eggs are), roll up the steak tightly, trying not to lose any filling from the ends.
6

Some people sew the ends and the thicker part of the roll with needle and thread at this point. I use a pair of women's nylon pantyhose (buy the cheapest pair you can find; one pair is enough for two rolls). Carefully slide the roll into the pantyhose, making sure it stays together and the filling doesn't fall out. Tie a knot at the open end or both ends to keep it snug. Tie a strong string around the roll to help it keep its shape.
7

If the roll is too long for your pot, you can tie the two ends together to make a crescent shape instead of a straight roll.
8

Place the roll in a pressure cooker and add enough water to cover the meat. Add vegetables and salt to taste (remember, pressure cooking concentrates flavors, so use less salt).
9

Close the lid and cook over high heat until steam starts to come out of the valve. Then reduce the heat to low and cook for 40 to 50 minutes, depending on the size of the steak.
10

When cooking is done, let the pressure cooker cool and release pressure. Remove the steak and, without taking it out of the pantyhose, let it cool between two cutting boards or baking sheets with a weight on top to flatten it. Save the broth to make a delicious soup.
11

Once completely cool (it's best to chill it in the fridge overnight), remove the steak from the pantyhose by cutting the strings and nylon lengthwise and discarding them. Slice thinly, serve, and enjoy.