Brazilian recipe
Pan-Seared Steak with Caramelized Onions (Bife acebolado)
Bife acebolado is a quintessential Brazilian staple, celebrated for its uncomplicated technique and the bold, savory marriage of seared beef and deeply caramelized onions.
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Ingredients
2 beef steaks (sirloin, rump, or inside round cuts)
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 local neighborhood markets or large grocery supermarkets in the meat and fresh produce sections. If you cannot find specific cuts like rump or inside round, any tender grilling steak cut will work as a substitute.
Preparation method
- Remove the steaks from the refrigerator 10 minutes before cooking to bring them to room temperature.
- In a small bowl, whisk together the water and the white wine vinegar.
- Peel the onion and slice it into 0.5 cm thick half-moons.
- Place a large frying pan over medium heat.
- Season both sides of the steaks with salt and black pepper.
- Add 1 teaspoon of olive oil to the hot pan.
- Lay the steaks in the pan side by side.
- Sear for 2 minutes until nicely browned and they release easily from the pan surface.
- Flip the steaks using a pair of kitchen tongs.
- Cook the other side for another 2 minutes.
- Remove the steaks from the pan and set them aside on a plate.
- Keep the pan 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 hot pan.
- Cook for 3 minutes, stirring occasionally to scrape up the browned bits from the pan and soften the onions.
- Turn off the heat.
- Stir in the butter, swirling the pan to melt it and create a smooth, emulsified sauce.
- Serve the steaks topped with the onions and the pan juices.
Observations
This recipe yields succulent steaks finished with a glossy, pan-deglazed sauce, making it an ideal choice for a quick yet comforting weekday meal.
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