Brazilian recipe
Bife Acebolado: Classic Pan-Seared Steak and Onions
Bife acebolado is a cornerstone of Brazilian home cooking, prized for its simple, bold flavors—tender seared steak topped with rich, golden caramelized onions.
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Ingredients
2 beef steaks (sirloin or similar tender cut)
1 brown 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 brown 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
Look for sirloin (contrafilé) or alcatra at your local butcher or the meat counter at your supermarket. If unavailable, ask for a tender, quick-cooking grilling steak. The rest of the ingredients—onions, vinegar, and butter—are standard pantry staples found in any grocery store. No specialized ingredients are required for this traditional dish.
Preparation method
- Take the steaks out of the fridge about 10 minutes before you start, so they aren't fridge-cold
- Whisk the water and vinegar together in a small bowl
- Peel the onion and slice it into half-moons about
- cm thick
- Get a large skillet hot 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 nicely browned and they release easily from the pan
- Flip the steaks over using tongs
- Sear the other side for another 2 minutes
- Remove the steaks 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 start to turn golden
- Pour the water and vinegar mixture into the skillet
- Cook for 3 minutes, stirring occasionally to scrape up the tasty browned bits from the pan and soften the onions
- Turn off the heat
- Stir in the butter until it melts and creates a glossy, emulsified sauce
Observations
This recipe yields succulent steaks finished with a savory, glossy pan sauce, making it the perfect choice for a quick, comforting meal.
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