Brazilian recipe
Brazilian Pan-Seared Steak with Caramelised Onions (Bife Acebolado)
This classic Brazilian comfort food is celebrated for its simplicity and the bold, mouth-watering flavour of tender steak seared to perfection with sweet, caramelised onions.
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Ingredients
2 beef steaks (sirloin, rump, or round)
1 onion
2 tbsp water
2 tsp white wine vinegar
1 tsp butter
Olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
1 onion
2 tbsp water
2 tsp white wine vinegar
1 tsp butter
Olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
Where to find ingredients
Beef: You'll find sirloin (porterhouse), rump, or topside/round steaks at any local Woolies, Coles, or your neighbourhood butcher. Ask for 'thick-cut' if you prefer a juicier result.
Onions: Standard brown or brown-skinned onions from the produce aisle are perfect for this, but red onions work well for a sweeter flavour.
White wine vinegar: Found in the oil and vinegar aisle of any major supermarket. If you're in a pinch, cider vinegar is a fine substitute.
Butter, olive oil, salt, and pepper: These are standard staples available at any grocery store throughout Australia.
Onions: Standard brown or brown-skinned onions from the produce aisle are perfect for this, but red onions work well for a sweeter flavour.
White wine vinegar: Found in the oil and vinegar aisle of any major supermarket. If you're in a pinch, cider vinegar is a fine substitute.
Butter, olive oil, salt, and pepper: These are standard staples available at any grocery store throughout Australia.
Preparation method
- Take your steaks out of the fridge about 10 minutes before cooking so they come to room temperature
- Whisk the water and white wine vinegar together in a small bowl and set aside
- Peel the onion and slice it into half-moons about 5mm thick
- Get a large frying pan nice and hot over medium heat
- Season your steaks generously on both sides with salt and pepper
- Add 1 tsp of olive oil to the hot pan
- Place the steaks into the pan, making sure they aren't crowded
- Sear for about 2 minutes until they've developed a good crust and release easily from the pan
- Use your kitchen tongs to carefully flip the steaks over
- Sear the other side for another 2 minutes
- Transfer the steaks to a plate and let them rest
- Keep the pan on medium heat and add another 1 tsp of olive oil
- Toss in the onions with a pinch of salt and sauté for about 2 minutes until they start to soften and turn golden
- Pour the water and vinegar mixture into the pan
- Cook for 3 minutes, scraping up all those lovely brown bits from the bottom of the pan as the onions become tender
- Turn off the heat
- Stir in the butter and give the pan a good shake until the butter melts and the sauce turns glossy and emulsified
- Serve your steaks topped with the caramelised onions and drizzled with the pan sauce
Observations
This recipe yields succulent steaks finished with a glossy, savoury pan sauce, making it the perfect choice for a quick, no-fuss meal that hits the spot when you're craving something hearty and homemade.
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