Brazilian recipe
Pan-seared Beef with Caramelized Onions (Bife acebolado)
This dish is a cornerstone of Brazilian home cooking, prized for the satisfying contrast between tender seared steak and savory, jammy onions.
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Ingredients
2 beef steaks (sirloin or rump cut)
1 onion
2 tbsp water
2 tsp white wine vinegar
1 tsp butter
Olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
1 onion
2 tbsp water
2 tsp white wine vinegar
1 tsp butter
Olive oil, to taste
Salt, to taste
Freshly cracked black pepper, to taste
Where to find ingredients
Find fresh beef steaks and produce like onions at local markets in Tarawa. Pantry staples such as vinegar, butter, and olive oil are readily available at general grocery stores or co-op shops on the island.
Preparation method
- Remove the steaks from the refrigerator 10 minutes before cooking to reach room temperature.
- Whisk the water and white wine vinegar together in a small bowl.
- Peel the onion and cut into half-moon slices roughly 0.5 cm thick.
- Preheat a large skillet over medium heat.
- Season the steaks on both sides with salt and pepper.
- Add 1 tsp of olive oil to the hot skillet.
- Place the steaks in the pan without overcrowding.
- Sear for 2 minutes until a deep golden crust forms and the meat releases from the pan.
- Use tongs to carefully flip the steaks.
- Sear the opposite side for another 2 minutes.
- Transfer the meat to a plate and let it rest.
- Return the skillet to medium heat and add another 1 tsp of olive oil.
- Sauté the onions with a pinch of salt for 2 minutes until they begin to soften.
- Pour the water and vinegar mixture into the skillet.
- Cook for 3 minutes, stirring occasionally to deglaze the pan and soften the onions.
- Turn off the heat.
- Stir in the butter, swirling the pan to emulsify the sauce.
- Serve the steaks topped with the onions and the pan juices.
Observations
This recipe yields succulent steaks finished with a glossy pan sauce, making it an excellent choice for a hearty yet efficient meal. The secret lies in deglazing the pan with a splash of liquid to lift the flavorful crust formed during searing.
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