Brazilian recipe
Pan-Seared Steak with Caramelized Onions (Bife acebolado)
A timeless Brazilian classic, this dish features juicy, pan-seared steak topped with golden, tender caramelized onions in a rich pan sauce.
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Ingredients
2 sirloin, rump, or topside steaks
1 onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Olive oil to taste
Salt to taste
Freshly ground black pepper to taste
1 onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Olive oil to taste
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find these ingredients at any local supermarket or butcher shop. If specific beef cuts are unavailable, any tender, thin-cut frying steak serves as an excellent substitute for sirloin or rump.
Preparation method
- Let the steaks sit at room temperature for 10 minutes before cooking.
- In a small bowl, combine the water and the vinegar.
- Peel the onion and slice it into half-moons approximately 0.5 cm thick.
- Heat a large skillet over medium heat.
- Season the steaks generously with salt and black pepper.
- Add 1 teaspoon of olive oil to the hot skillet.
- Place the steaks in the pan side by side.
- Sear for 2 minutes until browned and the meat releases easily from the surface.
- Flip the steaks using tongs.
- Sear the other side for another 2 minutes.
- Remove the meat from the skillet and set aside on a plate.
- Keep the skillet over medium heat and add another 1 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 skillet.
- Cook for 3 minutes, stirring occasionally to scrape up the browned bits from the bottom and soften the onions.
- Turn off the heat.
- Add the butter and swirl the skillet until melted to emulsify the sauce.
- Serve the steaks topped with the onions and the pan sauce.
Observations
This recipe yields succulent steaks finished with a glossy, flavorful sauce, making it the perfect choice for a quick and comforting meal. The secret lies in deglazing the pan with a touch of vinegar, which elevates the natural sweetness of the caramelized onions.
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