Tuesday night I made one of my favorite crock pot recipes in the
pressure cooker. It took me just less than 15 min to get it in the pot, 8
min to get up to pressure and 25 min cooking time = 48 min total. I used
the Beef setting on the cooker. While the steak roll was cooking in the
pressure cooker I threw potatoes in the microwave and sauted asparagus with
grape tomatoes on the stove for a balance meal.
The steak roll turned out very well. It wasn't quite as tender as when I
cook it 8 hrs in the crock pot but it wasn't tough at all. The seasoning
on the meat was delicious and the gravy was delicious too. I didn't
bother to thicken it like I usually do but it was quite tasty over the baked
potato.
Steak Roll
1 ½ - 2 lb boneless steak – 1”-1 1/2" thick, long and narrow
– London Broil works good
½ onion - diced
1/3 cp green pepper - diced
¼ cp sun dried tomatoes - diced
½ tsp garlic powder
½ tsp oregano
salt & pepper
1 jar beef gravy – 12 oz
1/3 cp red wine
¼ tsp pepper
Cut the steak in half lengthwise, cutting almost but not all the
way thru one long side. Open and pound it out to an even thickness.
Sprinkle evenly with salt, pepper, garlic powder and oregano.
Arrange onion, green pepper and sun dried tomatoes over the whole steak.
Starting at one narrow end, roll the steak and secure with
toothpicks. Place steak roll in the pressure cooker. Throw in any
loose bits that fell out while you were rolling it up and any pieces of meat
that you may have had to trim off. This all helps make the gravy even
better.
In a small bowl, combine the gravy, red wine and pepper.
Pour this over the steak roll, seal the pressure cooker and use the Beef
setting. On mine this was 25 min after the cooker reached pressure.
When ready to serve, move the steak roll to a plate and cut into
1/2-3/4 inch slices. The end pieces aren't pretty but all in between will be
nice little spirals.
Gravy - Using a ladle remove a scoop of broth from the cooker and
into a small bowl. Whisk 2-3 Tbls of flour into the broth and return it to the
pot. Using the Saute setting on the cooker heat the broth till it thickens,
10-15 min.
This shows the steak butterflied open with everything sprinkled on
it. When I rolled it I started on the left with the smaller end and
rolled toward the right.
Here's the steak rolled up and secured with toothpicks. When
slicing it in half I accidently cut it to thin at one point and ended up with a
hole so I had to use a couple of extra toothpicks to hold that together.
This is the steak roll sliced on a plate with the baked potato and
broth spooned over all. It was great to have one of my favorite dishes on a
week night. The asparagus/tomato dish isn't in the picture because I wanted to
lay the steak roll out to see the spiral of it.
The following is our favorite way to prepare asparagus. I love
adding the tomatoes but you have to be sure that you don't overcook them or
they get mushy.
Asparagus & Tomatoes
1 lb fresh asparagus
1 container grape tomatoes or 3-4 Roma Tomatoes,
chopped
2 Tbls butter
1 tsp Onion & Herb Mrs Dash (or whatever
flavor you prefer)
Wash the asparagus and trim off the bottom 2-3
inches. Cut the rest of the stalk into 1 1/2-2 inch pieces. If using Roma
tomatoes chop them into roughly 1 inch pieces.
Melt the butter over medium-high heat in a large
sauté pan. Add the asparagus, sprinkle with Mrs Dash and sauté for 5 minutes,
stirring often. Toss in the tomatoes and saute another 2 min to just warm and
lightly cook the tomatoes. Serve immediately.
