Brazilian recipe
Pan-Fried Steak with Onions (Bife acebolado)
Pan-fried steak with onions is a Brazilian classic, prized for its simplicity and the bold flavour of seared beef with caramelised onions.
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Ingredients
2 beef steaks from sirloin, rump, or tenderloin
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
Buy the beef at a butcher or supermarket meat counter; pick up the onion, vinegar, butter, oil, salt, and black pepper from the produce and pantry aisles. If needed, use a mild white wine vinegar as a substitute for white wine vinegar.
Preparation method
- Leave the steaks out of the refrigerator for 10 minutes so they lose their chill before you start.
- In a small bowl, mix the water with the vinegar.
- Peel the onion and slice it into half-moons about 0.5 cm thick.
- Heat a large skillet over medium heat.
- Season the steaks with salt and black pepper.
- Add 1 teaspoon of olive oil to the very hot skillet.
- Place the steaks side by side.
- Grill for 2 minutes, until browned and they release from the surface.
- Turn the steaks over with tongs.
- Grill the other side for another 2 minutes.
- Remove the meat from the skillet and set aside on a plate.
- Keep the skillet over medium heat and add 1 more 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 loosen the bottom of the pan and soften the onion.
- Turn off the heat.
- Add the butter and swirl the skillet until it melts and emulsifies the sauce.
- Serve the steaks topped with the onions and the pan sauce.
Observations
This recipe makes juicy steaks finished with a glossy pan sauce, ideal for a quick, comforting meal.
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