Brazilian recipe
Pan-Seared Steak with Onions (Bife acebolado)
A quintessential Brazilian comfort dish, this recipe highlights the depth of flavor achieved by searing succulent steak and finishing it with a savory, caramelized onion reduction.
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Ingredients
2 steaks of striploin, rump steak (alcatra), or topside (coxão mole)
1 onion
2 tablespoons water
2 teaspoons white wine vinegar
1 teaspoon butter
Olive oil, to taste
Salt, to taste
Freshly cracked 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 cracked black pepper, to taste
Where to find ingredients
You can find quality cuts of striploin or rump at local supermarkets and butcher shops. Ensure you pick a firm, fresh onion. If you cannot find specific Brazilian cuts, any well-marbled grilling steak is an excellent substitute for this dish.
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 half-moons approximately 0.5 cm thick.
- Heat a large skillet over medium-high 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 are not overcrowded.
- Sear for 2 minutes until golden brown and they release easily from the surface.
- Turn the steaks over using a pair of tongs.
- Sear the second side for another 2 minutes.
- Transfer the meat to a plate and keep it warm.
- Return the skillet to 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.
- Add the butter and swirl the pan until the butter melts and emulsifies into the sauce.
- Serve the steaks immediately, topped with the onions and the pan sauce.
Observations
This recipe yields tender, juicy steaks finished with a glossy pan sauce, making it the ideal choice for a quick yet deeply satisfying meal.
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