Pressure Cooker Cube Steak with Zucchini, Tomatoes, and Onion (Serves 1)
Noun: the tendency of making desirable discoveries by accident
My refrigerator was down to one lonely zucchini that was beginning to wilt, half of a big heirloom tomato leftover from breakfast, and some chicken broth I made with the bones from the last whole bird I roasted. My pantry is always stocked with sweet yellow onions and I had some grass fed cube steak in the freezer. My choices for supper were slim, but I did not feel like going to the grocery store, so made do. I was shocked at how good the combination proved to be. Maybe it was the rich chicken broth that called something special out of the vegetables. I will make this again (and again).
Prep and cook time: 40-45 minutes
1 3/4 pound cube steak (mine was grass fed and frozen)
1 sweet yellow onion – half-moon slices
1 zucchini – large dice
1 tomato – large dice
1 cup of chicken broth (mine was homemade, but Imagine Organic is a brand that includes no sugar, cane juice, or soy)
Directions: Add 1 or 2 tablespoons of coconut oil to pressure cooker over medium heat. Add onion slices to pot and cook 3-4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Add zucchini to pot and season with a dusting of celery salt and paprika. Add tomato to pot and season with a dusting of salt and black pepper. Add 1 cup of chicken broth. Season cube steak on both sides with salt, garlic powder, paprika, and black pepper. Lay steak on top of vegetables in pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove steak to a plate to rest for a minute. Transfer vegetables to a plate with a slotted spoon. Arrange the cube steak on top of the vegetables. Enjoy!
Notes: Thawing meat is not necessary before cooking in a pressure cooker. I simply ran cold water on my block of meat to make it easier to remove its packaging and got on with it. The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was about 1 inch thick and frozen, so I cooked it 15 minutes. The result was medium to medium-well doneness.
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the beef in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia.
I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!
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