Stuffed Flank Steak with Bacon and Pickles
This isn’t your average flank steak recipe. Use bacon and pickles to add tons of flavor and retain moisture as the steak cooks in a pressure cooker. Recipe courtesy of The Great Big Pressure Cooker Book.
This hearty supper is German beer house food: the vinegar in the pickles and the horseradish mellow beautifully under pressure.
Don’t worry if the bacon and pickles hang out of the roll a bit. They’ll hold together when the beef is tied.
If desired, place thin slices of Havarti cheese on the beef on top of the horseradish.
- 3 thick-cut bacon strips, halved crosswise
- 2 Pounds beef flank steak
- 2 Tablespoons prepared horseradish
- 3 small dill pickles, halved lengthwise (about ½ inch in width)
- ½ Cup beef broth
- ½ unsweetened apple juice
- 1 Teaspoon dried thyme
- ¼ Teaspoon ground cloves
- ¼ Teaspoon celery seeds
- ¼ Teaspoon ground black pepper
- ½ Tablespoon potato starch or cornstarch
Fry the bacon in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function, just until browned but still soft, about 3 minutes. Transfer the bacon to a cutting board; take the stovetop pot off the heat or turn off the electric pressure cooker.
Set the flank steak on a cutting board with the flatter side facing up; smear the top surface with horseradish. Alternate the bacon strips and pickles down the steak, setting them widthwise to the meat and leaving a third of the steak open at one end. Starting at the other end, roll the steak closed, folding the bacon and pickles inside it. Tie the flank steak closed with three pieces of butcher’s twine, each about 16 inches long. Wrap one piece widthwise around the middle of the roast; tie securely but not so tightly that it cuts into the meat. Then tie the roll in two more places: about 1 inch from each end.
Set the stovetop pressure cooker back over medium heat or turn the electric cooker back to its browning mode. Melt any bacon fat inside, then add the steak roll. Brown on all sides, turning gently, about 6 minutes. Transfer to the cutting board.
Add the broth, apple juice, thyme, cloves, celery seeds, and pepper to the cooker. Stir well to scrape up any browned bits in the pot, then nestle the meat into the sauce.
Lock the lid onto the pot.
STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 50 minutes.
ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 70 minutes.
Reduce the pressure.
STOVETOP: Set the pot off the heat and let its pressure return to normal naturally, about
ELECTRIC: Turn off the machine or unplug it. Do not let it flip to its keep-warm setting. Allow its pressure to fall back to normal naturally, 18 to 22 minutes.
Unlock and open the lid; transfer the meat roll to a carving board. Set the stovetop model back over medium-high heat or turn the electric one to its browning mode; bring the sauce to a simmer.
Whisk the potato starch or cornstarch into 2 teaspoons water in a small bowl; stir the slurry into the pressure cooker. Cook, stirring constantly, until thickened and bubbling, about 30 seconds. Remove the cooker from the heat or turn off the electric model. Cut the beef roll into 1-inch slices; serve in bowls with the sauce ladled on top.