Pressure Cooker Cube Steak with Broccoli Leaves, Tomatoes, and Onion

Pressure Cooker Cube Steak with Broccoli Leaves, Tomatoes, and Onion (Serves 1)

There is a lot about vegetables that you can’t discover in a grocery store. Most grocery stores sell broccoli crowns with a few inches of stalk attached. The stalks make a fabulous puree and the florets stir-fry nicely. But did you know that broccoli crowns and stalks grow surrounded by big, beautiful leaves? I started working in the produce department of a grocery store 40 years ago with my older brother, but had never seen broccoli leaves until I started buying my vegetables fresh from Cherith Farms in Alpharetta, Georgia this fall. Broccoli leaves look a lot like collards, but are tender and easy to cook. If you have a farm connection, or can get one, ask for broccoli leaves. They wilt like any greens in hot oil and taste great with a little salt and apple cider vinegar. Or you can make Pressure Cooker Cube Steak with Broccoli Leaves, Tomatoes, and Onions. If you can’t get your hands on broccoli leaves, you can make this dish with spinach, collards, kale, or any fresh greens.

Prep and cook time: 40-45 minutes

Ingredient list:

1 pound cube steak (mine was grass fed and frozen)
1 sweet yellow onion – half-moon slices
1 can of diced tomatoes (mine was Muir Glen fire roasted with Green Chilies)
1 bunch of broccoli greens (or whatever greens you can get)
Coconut oil
Black pepper
Garlic powder
Paprika
Salt

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. Tear broccoli leaves into manageable pieces and add to pot. Season with a dusting of salt and garlic powder. Add tomatoes to pot with all the liquid in the can. If the pot is not plenty wet, add 1/2 cup of water. Stir everything together well. 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 help 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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