Brazilian recipe
Pan-Seared Steak with Caramelized Onions (Bife acebolado)
Bife acebolado is a quintessential Brazilian dish, prized for its simplicity and the deep, savory notes of seared beef paired with golden, caramelized onions.
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Ingredients
2 steaks (striploin, rump steak, or topside)
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 source these ingredients at local grocery stores or general markets. Look for fresh beef cuts in the butcher's section. If white wine vinegar is unavailable, a light cider vinegar serves as a suitable substitute.
Preparation method
- Remove the steaks from the refrigerator 10 minutes before cooking to allow them to reach room temperature.
- In a small bowl, combine 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 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 nicely browned and they release easily from the surface.
- Turn the steaks over using kitchen tongs.
- Cook the other side for another 2 minutes.
- Remove the meat from the skillet and set it aside on a plate.
- Keeping the skillet over medium heat, add another 1 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 browned bits from the bottom and soften the onions.
- Turn off the heat.
- Add the butter and swirl the pan until it melts and emulsifies into a glossy sauce.
- Serve the steaks topped with the onions and the pan juices.
Observations
This preparation yields succulent steaks finished with a glossy, pan-deglazed sauce, making it an excellent choice for a quick yet deeply satisfying meal.
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