Brazilian recipe
Bife Acebolado (Pan-Seared Steak with Caramelized Onions)
A quintessential Brazilian comfort dish, this recipe highlights the depth of flavour achieved by searing beef and deglazing the pan with caramelized onions.
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Ingredients
2 strips of sirloin, rump, or top round steak
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
You can find these ingredients at local supermarkets like Naivas or Carrefour. Look for fresh beef in the butchery counter, and choose standard yellow onions from the produce section. White wine vinegar and butter are available in the pantry and dairy aisles, respectively.
Preparation method
- Take the steaks out of the fridge 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 0.5 cm thick half-moons.
- Heat a large skillet over medium-high heat.
- Season both sides of the steaks with salt and freshly ground 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 nicely browned and they release easily from the surface.
- Flip the steaks using tongs.
- Sear the other side for another 2 minutes.
- Remove the steaks from the pan and set them 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 begin to brown.
- Pour the water and vinegar mixture into the skillet.
- Cook for 3 minutes, stirring occasionally to scrape up the fond from the bottom of the pan and soften the onions.
- Turn off the heat.
- Stir in the butter, swirling the pan until it melts and emulsifies into a smooth sauce.
- Serve the steaks topped generously with the caramelized onions and the pan sauce.
Observations
This recipe delivers succulent, pan-seared steaks finished with a glossy, savoury pan sauce. It is the perfect choice for a quick yet deeply satisfying meal that relies on classic techniques to bring out the best in the meat.
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