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The steak is a traditional dish loved by many Brazilian families. With its tender meat, stuffed with various tasty ingredients and cooked in a delicious sauce, this dish is a real delicacy that pleases all palates. Best of all, preparing it in the pressure cookerThe preparation time is reduced and the meat is even juicier.
If you're looking for a practical recipe full of flavor, the steak in a pressure cooker is an excellent choice. We'll show you how to prepare this dish quickly and easily, without losing quality and flavor!
Ingredients:
- 8 rump or drumstick steaks (approx. 1.5 kg)
- 1 medium carrot cut into strips
- 8 slices of bacon
- 8 slices of ham or cheese
- 2 chopped garlic cloves
- 1 medium onion, chopped
- 1/2 cup red wine (optional, but recommended for flavor)
- 1/2 cup tomato sauce
- 1 tablespoon of olive oil
- 2 cups of water
- Salt and pepper to taste.
- Chopped parsley (for garnish)
Directions:
- Prepare the stuffing for the steaks:
- Start by cleaning the steaks, removing excess fat if necessary. If the steaks are too thick, you can flatten them slightly with a meat mallet, but be careful not to leave them too thin.
- Place a slice of ham or cheese, a slice of bacon and a few strips of carrot on each steak. Season with a little salt and black pepper.
- Roll the steaks up tightly, securing them with toothpicks or tying with kitchen string to ensure that the filling doesn't come out during cooking.
- Sauté the spices:
- Heat the olive oil in a pressure cooker over medium heat. Add the chopped garlic and sauté until it turns golden and begins to release its aroma.
- Add the chopped onion and continue sautéing until it is soft and golden.
- Seal the steaks:
- Place the steaks in the pan and sear them on all sides. This will help create a golden crust and preserve the meat's juices, making it tastier.
- After searing all the steaks, remove them from the pan and set aside.
- Prepare the sauce:
- In the same pan, add the red wine (if using) and boil for about 2 minutes to evaporate the alcohol. This step adds a deep, delicious flavor to the sauce.
- Add the tomato sauce and mix well. Then add the water and mix again.
- Adjust the salt and pepper to taste.
- Cook in the pressure cooker:
- Return the steaks to the pot, submerged in the sauce. Cover the pressure cooker and, as soon as it begins to sizzle, reduce the heat to medium.
- Cook for 30 minutes. The time may vary depending on the thickness of the meat, but the pressure cooker helps to tenderize the steak quickly.
- Finalization:
- After the cooking time has elapsed, remove the pan from the heat and wait for the pressure to release before opening the lid.
- Remove the steaks from the pan and set aside. If you wish, you can let the sauce simmer a little longer to reduce and thicken, but this is optional.
- Serve the steaks with the sauce on top and garnish with chopped parsley to freshen up the dish.
How to Serve Steak:
- The steak in a pressure cooker goes well with white rice or mashed potatoes, creating a complete and delicious meal.
- It also goes very well with boiled vegetables or a green salad to balance out the meal.
- For a more gourmet option, serve the dish with baked potatoes or au gratin.
Tips for a perfect steak:
- Tender meat: To ensure that the steak is very tender, choose softer cuts such as sirloin or rump. Avoid cuts that are too tough, as the cooking time may not be enough to tenderize them completely.
- Various fillings: You can vary the filling of your steaks by using other ingredients such as peppers, olives or even mushrooms. The options are endless and you can adapt according to your taste.
- Thicker sauce: If you prefer a thicker sauce, add a tablespoon of flour dissolved in a little water and stir until the sauce thickens.
Variations:
- Sirloin steak with honey mustard sauce: For a sweeter touch, replace the tomato sauce with a sauce made with mustard and honey. It's delicious and a variation with a unique flavor.
- Steak with cheese and mushrooms: Add fresh mushrooms to the filling, as well as ham and cheese, to create a more sophisticated taste with a touch of umami.