Quick Weeknights · Brazilian
Brazilian Bife Acebolado
We pan sear thin cut steak and top it with plenty of caramelized onions, just as you would find in a Brazilian bistro.
Why This Works
The lime juice cuts through the fat of the beef, while the caramelized onions provide a natural sweetness.
The Upgrade
Add a splash of dark soy sauce to the onions in the final minute for a deeper color and flavor.
Chef's Secret
Michelin TechniqueDon't wash the pan after the steak; use those browned bits to flavor the onions.
Ingredients
Total time including resting: 25 min
Directions
Season the steak slices generously with salt, pepper, and lime juice.
3 minHeat oil in a large heavy skillet over high heat.
2 minSear steak in batches, ensuring they do not crowd, until browned.
4 minRemove steak from the pan and keep warm.
1 minReduce heat to medium and add butter and onions to the same pan.
1 minCook onions, stirring often, until deeply golden and sweet.
8 minStir in garlic, cooking until fragrant and golden.
1 minReturn steak to the pan, toss with the onions, and serve.
1 minWine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
The plush dark fruit and velvety tannins of this Malbec match the hearty texture of the steak. The sweetness of the caramelized onions is balanced by the wine's inherent ripe fruit character and smooth finish.
Nutrition per Serving
410
calories
35g
protein
8g
carbs
25g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
White Rice
Steamed jasmine rice serves as the perfect neutral base to absorb the savory juices and caramelized onion essence from the steak.
Ingredients
Directions
Rinse the jasmine rice under cold water until the water runs clear; drain thoroughly.
In a heavy-bottomed saucepan, heat the oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the rinsed rice to the pan and toast lightly for 1 minute, ensuring each grain is coated in oil.
Pour in the water and add the salt; bring the mixture to a rapid boil.
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes.
Remove from heat and let the rice rest, covered, for 5 minutes before fluffing gently with a fork.
Side Dish
Farofa
Toasted cassava flour provides a necessary crunch and nutty flavor contrast to the tender, onions-topped beef.
Ingredients
Directions
Melt butter in a medium skillet over medium heat until foaming.
Add onion and sauté until translucent and soft, approximately 3 minutes.
Fold in the cassava flour, stirring constantly to ensure even toasting.
Toast for 5 to 7 minutes until the mixture turns a light golden brown and smells nutty.
Season immediately with salt and remove from heat.
Incorporate the fresh parsley before serving warm alongside the beef.
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