Wolf BPCR0075 manual Stuffed Flank Steak, Stuffed Artichokes

STUFFED FLANK STEAK

INGREDIENTS

1 (2 -3 pound) flank steak 1/2 teaspoon salt

1/2 teaspoon fresh ground pepper 4 strips lean bacon

4 slices ham

4 slices provolone cheese

4 large hard-cooked eggs, cut in half

10 jumbo stuffed green olives

1 large red bell pepper, julienned

2 tablespoons fresh parsley, chopped

3 cups beef broth

1 large onion, quartered

1 whole bay leaf butcher's twine

METHOD

1.On cutting board, use a sharp knife to butterfly the flank steak right through the center. Be careful to keep both thin slices attached. Season steak with salt and pepper and cover with plastic wrap. Tenderize the meat by hitting it evenly with a tenderizing mallet or heavy fry pan.

2.Remove plastic wrap and begin to assemble the roll. First lay all four strips of bacon on flank lengthwise. Top with ham slices and then cheese slices. Place eggs flat side down on top of the cheese. (Form a single row.) Lay the olives in a row next to eggs. Lay the pepper slices in a row lengthwise next to olives. Sprinkle with parsley. Roll the flank steak up lengthwise. Secure roll with butchers twine. Tuck ends of roll into center before continuing to tie. Tie a knot every 2-3 inches, then one long tie lengthwise.

3.Preheat pressure cooker to 400°. Add beef broth, onion and bay leaf.

4.Place entire rolled flank into pot and secure pressure cooker lid.

5.When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen timer for 45 minutes.

6.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove lid.

7.Remove roast and refrigerate. Reserve liquid for serving.

PRESENTATION

Allow the flank roll to chill completely; this makes the roll set up and cut beautifully. Cut into 1 1/2-inch slices. Each slice will look like a work of art. Serve cold on beautiful lettuce leaves with mustard on the side. Or, after slicing, you may reheat and serve with heated reserved juices. Either way, your guests will be very pleased.

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STUFFED ARTICHOKES

Serves 4

INGREDIENTS

1 cup beer

2 tablespoons lemon juice

1 pinch salt

4 jumbo artichokes

2 cloves garlic, minced

2 tablespoons fresh mint leaf, or basil

1 cup fresh bread crumbs

2 tablespoons olive oil

1 tablespoon parmesan cheese

1 teaspoon salt

1 teaspoon fresh ground pepper

METHOD

1.Place beer, lemon juice and salt in uncovered pressure cooker.

2.Trim artichokes by removing the stem and trimming the outer sharp tips. Let chokes soak upside down in the lemon liquid.

3.In a food processor or by hand combine the remaining ingredients.

4.Turn the artichokes tips pointing up. Stuff tops with breadcrumb mixture.

5.Secure pressure cooker lid.

6.Set temperature to 400°. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen timer for 15 minutes.

7.When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

8.Test artichoke for doneness by pulling out one of the leaves and insure it is tender. If not, re-cover and bring back to pressure for 5 more minutes.

PRESENTATION

Stuffed artichokes make a great appetizer, or as a vegetarian main course. You may also top with half a cup of lump crabmeat after cooking and drizzle with warm butter and a squeeze of lemon juice.

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