Brazilian recipe
Pan-Seared Steak with Onions (Bife acebolado)
A quintessential Brazilian comfort dish, this recipe highlights the savory depth of tender beef pan-seared and smothered in sweet, caramelized onions.
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Ingredients
2 steaks (striploin, rump steak, or top round)
1 onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Extra virgin 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
Extra virgin olive oil, to taste
Salt, to taste
Freshly ground black pepper, to taste
Where to find ingredients
You can find these ingredients at any local supermarket or neighborhood grocery store. Look for beef cuts like striploin (contrafilé) or rump (alcatra) at the meat counter. If you cannot find specific Brazilian cuts, any high-quality tender grilling steak is an excellent substitute.
Preparation method
- Take the steaks out of the fridge for 10 minutes to bring them to room temperature before cooking.
- In a small bowl, whisk together the water and the white wine vinegar.
- Peel the onion and cut it into 0.5 cm thick half-moons.
- Heat a wide skillet over medium heat.
- Season the steaks on both sides with salt and black pepper.
- Add 1 teaspoon of olive oil to the hot skillet.
- Place the steaks in the pan, ensuring they don't overlap.
- Sear for 2 minutes until nicely browned and the meat releases naturally from the surface.
- Flip the steaks using kitchen tongs.
- Sear the other side for another 2 minutes.
- Remove the meat from the pan and set aside on a plate.
- Keep the skillet over medium heat and add another 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 skillet.
- Cook for 3 minutes, stirring occasionally to scrape up the browned bits from the pan and soften the onions.
- Turn off the heat.
- Add the butter and swirl the pan until it melts and emulsifies into a smooth sauce.
- Serve the steaks topped with the onions and the pan sauce.
Observations
This recipe yields succulent, pan-seared steaks finished with a glossy, flavorful pan sauce—the perfect choice for a quick yet deeply satisfying meal.
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