Pressure Cooker Steak with Onion Sauce
This pressure cooker steak with onion sauce is a practical, flavorful recipe that makes tender beef without making a mess on the stove. The steaks are seasoned with a paste made from garlic, soy sauce, paprika, red pepper flakes, black pepper, salt and olive oil, then seared in the pressure cooker until a light crust forms. With onion and water, they cook quickly under pressure and finish in a rich, juicy sauce.
Equipment
- Pressure cooker For searing and quickly cooking the steaks.
- bowl For preparing the seasoning paste and coating the steaks.
- knife For chopping the garlic and cutting the onions.
- cutting board For supporting the ingredients while cutting.
- spoon For mixing the seasoning, meat and sauce.
Ingredients
- 6 cloves chopped garlic
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 1 pinch red pepper flakes
- 1 tablespoon salt
- 1 pinch black pepper
- olive oil to taste
- 1 kg medium-thickness steaks
- 2 onions cut into half-moons
- 1 1/2 cups water
Instructions
- In a bowl, add the chopped garlic, soy sauce, paprika, red pepper flakes, salt, black pepper and a drizzle of olive oil.
- Mix very well until a seasoning paste forms.
- Add the steaks to the bowl and mix until all the meat is well coated with the paste.
- If desired, let the steaks marinate for a few minutes to deepen the flavor.
- Heat the pressure cooker and place the seasoned steaks inside.
- Let the meat sear briefly before stirring, forming a light crust on the bottom of the pot.
- Stir the meat and let it brown for a few more minutes, without burning.
- Add one onion cut into half-moons and the water.
- Mix, close the pressure cooker and, once it reaches pressure, cook for 8 minutes.
- Turn off the heat, release the pressure carefully and open the pot.
- Add the second onion cut into half-moons, turn the heat back on and let the sauce reduce slightly.
- When the sauce is thicker and the meat is tender, turn off the heat.
- Serve the steak hot with the onion sauce, with white rice and shoestring potatoes if desired.
Video
Notes
Use medium-thickness steaks so they cook without falling apart. When searing the meat, let a golden crust form on the bottom of the pot, but do not let it burn, as this adds flavor to the sauce. There is no need to cover the meat with water; the indicated amount is enough to cook and create broth. After releasing the pressure, reduce the sauce with more onion to make it thicker. Serve with white rice, shoestring potatoes, mashed potatoes or salad.
Nutrition
Calories: 390kcalCarbohydrates: 7gProtein: 42gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 1550mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 420IUVitamin C: 6mgCalcium: 45mgIron: 5mg
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