Pressure Cooker Cube Steak with Dates, Cranberries, and Onion over Wilted Chard (Serves 2)
Dates are the edible, sweet fruit of the date palm that is frequently used in Middle Eastern cooking. I bought some from a Persian grocery and am just beginning to cook with them. Most recently I added dates and fresh cranberries to my pressure cooker preparation of cube steak and found they added depth and richness to the meat. You could simmer the ingredients in a Dutch oven for an hour to achieve similar results if you don’t have a pressure cooker.
Prep and cook time: 40-45 minutes
1 pound cube steak (mine was grass fed)
1 sweet yellow onion – half-moon slices
1 big handful of pitted dates (chopped into thirds)
1 big handful of fresh (or frozen) cranberries
1 big bunch of Swiss chard (or whatever greens you can get)
Apple cider vinegar
Extra virgin olive oil
Red chili powder
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. Add one cup of water. Dust generously with salt and garlic powder. Season cube steak on both sides with salt, garlic powder, and red chili powder. Lay steak on top of onions in pot. Add several generous splashes of apple cider vinegar. Add dates and cranberries. 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. Meanwhile, rinse greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens generously with apple cider vinegar to brighten the flavor. Transfer wilted chard from the skillet to a plate. Arrange the cube steak on top of the wilted chard and ladle cooked dates, cranberries, and onions over the steak. Enjoy!
Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I find dropping enough to fill the skillet all at once helps because the greens themselves then function as a splatter screen.
Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens.
Thawing meat is not necessary before cooking in a pressure cooker. Meat thaws as the pressure cooker moves up to high pressure and cooking time is counted after high pressure is achieved. The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was about 1 inch thick, 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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