Brazilian recipe
Pan-Seared Steak with Caramelized Onions (Bife acebolado)
Bife acebolado is a cornerstone of home-style Brazilian cooking, cherished for the perfect harmony between tender pan-seared steak and jammy, caramelized onions.
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Ingredients
2 beef steaks (sirloin, rump, or top round cut)
1 large onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
1 large onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
Where to find ingredients
You can find fresh beef cuts, onions, and pantry staples like vinegar and butter at local markets or neighborhood grocery shops. For the best result, opt for a butcher who can provide tender cuts like sirloin. As a substitute, any quick-cooking tender beef steak works perfectly.
Preparation method
- Remove the steaks from the refrigerator 10 minutes before cooking to bring them to room temperature.
- In a small bowl, whisk together the water and white wine vinegar.
- Peel the onion and slice it into half-moons approximately 0.5 cm thick.
- Place a wide skillet over medium-high heat.
- Season both sides of the steaks generously with salt and black pepper.
- Add 1 teaspoon of olive oil to the hot skillet.
- Place the steaks in the pan, ensuring they are not overcrowded.
- Sear for 2 minutes until a deep golden crust forms and the meat releases naturally from the surface.
- Flip the steaks using kitchen tongs.
- Sear the second side for another 2 minutes.
- Remove the steaks from the pan and let them rest on a plate.
- Keeping the skillet over medium heat, add another teaspoon of olive oil.
- Sauté the onion slices with a pinch of salt for 2 minutes until they begin to soften and color.
- Pour the prepared water and vinegar mixture into the skillet.
- Simmer for 3 minutes, scraping the bottom of the pan to incorporate the fond, until the onions are tender.
- Turn off the heat.
- Stir in the butter, swirling the skillet until it melts and emulsifies into a glossy sauce.
- Arrange the steaks on plates and top with the onions and pan sauce.
Observations
This recipe yields succulent steak finished with a glossy, savory reduction. It is a quintessential quick-fix meal that delivers robust, comforting flavors.
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