Spinach Stuffed Flank Steak
- 2 lb beef flank, cut across the grain into 6 pieces
- 2 cups mushrooms, sliced
- 1 cup sweet onion, sliced
- 4 oz. cream cheese, softened
- 2 cups spinach
- 3 tbsp butter
- salt and pepper
- ½ cup beef broth
- 1/4 cup beer
- olive oil
- Preheat the inner pot by selecting HIGH heat then add butter. Allow the butter to melt and spread evenly on the surface of the inner pot.
- Stir in the sliced onion and mushrooms then sauté until the onions are translucent and the mushrooms have lessened in size. Once thoroughly sautéed, manually switch the cooker to Keep Warm.
- Mix in the softened cream cheese and spinach.
- Take about 2/3 of the cheese mixture out of the inner pot and set aside. Add beef broth to the remaining cheese mixture in the inner pot.
- Switch the cooker to MID/MEDIUM heat and stir until the broth and cheese mixture are combined and become a thick sauce consistency.
- Meanwhile, pat dry the beef flank slices with a paper towel then season all sides with salt and pepper.
- Coat one side of each steak with the cream cheese mixture that was set aside.
- Tightly roll the steak to completely enclose all of the filling. Using cooking twine or yarn, tightly secure the roll. If you don’t have twine or yarn on hand, simply stick a toothpick through the middle of each roll to secure.
- Using caution, remove the stainless steel pot from the cooker and replace with the grill pan.
- Lightly coat the grill pan with olive oil and preheat on HIGH heat.
- Once the oil has been preheated, place the steak rolls onto the pan and sear on all sides (about 2-3 minutes on each side).
- Pour in the beer and turn the heat to LOW. Simmer for about 15 minutes, flipping the beef rolls halfway through to prevent them from sticking to the bottom of the pan.
- Serve while hot with the leftover cream cheese sauce.