Brazilian recipe
Pan-Seared Steak with Caramelised Onions (Bife Acebolado)
Bife acebolado is a beloved Brazilian classic, cherished for its straightforward preparation and the rich flavour of pan-seared steak paired with sweet, caramelised onions.
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Ingredients
2 steaks (sirloin, rump, or tenderloin cuts recommended)
1 large onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
1 large onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Where to find ingredients
For the best results, use good quality sirloin, rump, or tenderloin steaks. Onions, water, white wine vinegar, butter, olive oil, salt, and pepper are common pantry staples available at any local grocery store or supermarket across India.
If you can't find specific steak cuts like sirloin, rump, or tenderloin, you can opt for other tender beef cuts available at your local butcher or supermarket. Ensure the cut is suitable for pan-searing for optimal flavour and texture.
If you can't find specific steak cuts like sirloin, rump, or tenderloin, you can opt for other tender beef cuts available at your local butcher or supermarket. Ensure the cut is suitable for pan-searing for optimal flavour and texture.
Preparation method
- Take the steaks out of the fridge 10 minutes before cooking to bring them to room temperature
- Prepare a mixture in a small bowl by combining the water and vinegar
- Peel the onion and slice it into half-moons approximately 0.5 cm thick
- Heat a wide frying pan over medium heat
- Season the steaks with salt and black pepper
- Add 1 teaspoon of olive oil to the hot frying pan
- Place the steaks side by side in the pan
- Sear for 2 minutes until they are golden brown and lift easily from the surface
- Flip the steaks using a pair of kitchen tongs
- Sear the other side for another 2 minutes
- Remove the meat from the pan and set aside on a plate
- Keep the pan on medium heat and add another 1 teaspoon of olive oil
- Sauté the onions with a pinch of salt for 2 minutes until they start to turn golden
- Pour the water and vinegar mixture into the frying pan
- Cook for 3 minutes, stirring occasionally to deglaze the pan and soften the onions
- Turn off the heat
- Add the butter and swirl the pan until it melts and emulsifies the sauce
- Serve the steaks topped with the onions and the pan sauce
Observations
This recipe delivers juicy steaks finished with a glossy sauce, perfect for a quick and comforting meal.
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