Brazilian recipe
Bife acebolado
Bife acebolado is a cornerstone of Brazilian home cooking, prized for the straightforward pairing of seared beef and deeply caramelised onions.
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Ingredients
2 beef steaks (sirloin, rump or topside)
1 onion
2 tbsp water
2 tsp white wine vinegar
1 tsp butter
Olive oil, to taste
Salt, to taste
Freshly ground 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 ground black pepper, to taste
Where to find ingredients
You can find these cuts at any local butcher shop or supermarket meat counter. Choose sirloin (sirloin steak) or rump (rump steak) for the best results; topside is a leaner alternative. White wine vinegar and butter are readily available in the condiment and dairy aisles.
Preparation method
- Take the steaks out of the fridge 10 minutes before cooking to reach room temperature.
- In a small bowl, mix the water and white wine vinegar together.
- Peel the onion and slice it into 0.5 cm thick half-moons.
- Heat a large frying pan over medium heat.
- Season both sides of the steaks with salt and black pepper.
- Add 1 teaspoon of olive oil to the hot pan.
- Place the steaks in the pan side by side.
- Sear for 2 minutes until browned and they naturally release from the surface.
- Turn the steaks over using tongs.
- Cook for another 2 minutes on the other side.
- Remove the meat from the pan and transfer to a plate to rest.
- Keep the pan over medium heat and add another teaspoon of olive oil.
- Sauté the onions with a pinch of salt for 2 minutes until they begin to brown.
- Pour the water and vinegar mixture into the pan.
- Cook for 3 minutes, stirring occasionally to scrape the caramelised bits from the base and soften the onions.
- Turn off the heat.
- Add the butter to the pan and swirl until it melts and emulsifies into a glossy sauce.
- Serve the steaks topped with the onions and the pan juices.
Observations
This recipe yields succulent steaks finished with a glossy, pan-deglazed sauce. It is a quintessential dish for a speedy yet incredibly comforting mid-week meal.
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