Steak and Onions

Ingredients

• 4 steaks (about 907 g total)beef top sirloin steaks
• 2 small or mediumonions, sliced (about ¼ onion per steak)
• 15 mlBrazilian sofrito (or 3 garlic cloves, minced)
• 120 mlwater
• 28 gunsalted cold butter
• 5 mlgrapeseed oil (or another high smoke-point oil)
• 5 mlsoy sauce
• to tastesalt and freshly cracked black pepper

Instructions

1. 1

   Season the steaks

   Season the cold steaks on both sides with salt and pepper. Leave them on the worktop for 10–20 minutes.

2. 2

   Heat the pan

   Set a cast-iron frying pan over a high heat.

3. 3

   Sear the steaks

   Rub the steaks with the oil. Once the pan is hot, add two steaks at a time and reduce the heat to medium-high.

4. 4

   Cook to preference

   Cook the steaks over a medium-high heat without disturbing them. When they release from the pan, turn them and cook the other side to your preferred doneness. Check the temperature with a thermometer, bearing in mind that the steaks will continue cooking as they rest; take them off the heat when they are within 5 degrees of your target temperature.

5. 5

   Rest the steaks

   Transfer the steaks to a chopping board and leave them to rest.

6. 6

   Start the onions

   Drizzle the pan with olive oil, then quickly add the onions. Season with salt and pepper and stir, using a light hand with the salt because soy sauce will be added later.

7. 7

   Caramelise the onions

   Cook the onions until they begin to brown, then add a few tablespoons of water. Keep cooking until the water evaporates and the onions start to brown again. Repeat, adding more water a few tablespoons at a time, until the onions are wilted and caramelised.

8. 8

   Add the sofrito

   When the onions are ready, make a space in the middle of the pan. Add 1 tablespoon of butter and the Brazilian sofrito, then cook until the garlic smells fragrant and turns golden.

9. 9

   Finish the sauce

   Pour in the soy sauce and stir in the remaining 1 tablespoon of butter.

10. 10

    Rewarm and serve

    Turn off the heat and return the steaks to the pan to warm through. Serve straight away.

What is bife acebolado?

Bife acebolado is Portuguese for steak with onions, a straightforward home-style dish found in Brazilian cooking and enjoyed in many forms around the world. Its appeal is the contrast between boldly seared beef and sweet, softened onions.

This version builds flavour in the same pan: the browned bits from the steaks season the onions, while butter, garlic sofrito and soy sauce make a quick savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 51g protein, 6g carbs, 15g fat.

The steaks provide most of the protein, while the onions contribute a small amount of carbohydrate. Butter and cooking oil are the main sources of fat; serve with vegetables and a suitable portion of rice or potatoes to make a balanced plate.

Choosing the steak

Sirloin: top sirloin steaks are a good fit for quick, high-heat cooking. The recipe uses four steaks weighing about 907 g in total.

Oil: grapeseed oil or another high-smoke-point oil is used to rub the steaks before searing. The method also calls for olive oil when starting the onions.

Getting a good sear

Hot pan: let the cast-iron pan heat over high heat before adding the meat, then reduce to medium-high. Searing two steaks at a time gives them room to brown.

Hands off: leave each steak undisturbed until it releases from the pan, then turn it. If it is still sticking, give it a little longer rather than forcing it.

Cooking the onions

Water in stages: add a few tablespoons when the onions begin to brown, then let the water evaporate. Repeating this process helps the onions soften and caramelise in the pan.

Season gently: use only a little salt at first, since the soy sauce added at the end brings its own saltiness.

Knowing when the steak is done

Thermometer: check the thickest part of the steak to monitor doneness. The recipe does not specify a target temperature, so use the temperature that suits your preference.

Resting: take the steaks off the heat within 5 degrees of your target, as they continue to cook while resting. Return them to the pan only after the onions and sauce are ready, to warm them briefly.

Serving the dish

The recipe is designed to be served immediately, with the onions and pan sauce over or alongside the steaks. Rice, potatoes or bread can make a useful accompaniment for catching the buttery sauce.

For a fresh contrast, serve with a simple green salad or cooked vegetables.

Recipe notes & tips

• Pat the steaks dry before seasoning if they have surface moisture, so they can brown well.
• Allow the pan to heat properly before adding the first steaks.
• Sear in batches of two rather than crowding the pan.
• Use a thermometer to check the steaks instead of relying on cooking time alone.
• Add the water to the onions a few tablespoons at a time and let it evaporate between additions.
• Keep the onions' initial seasoning light because the soy sauce is added at the end.

Variations

• Use garlic: replace the Brazilian sofrito with 3 minced garlic cloves as suggested in the ingredient list.
• Choose another oil: use a different high-smoke-point oil in place of grapeseed oil.
• Add a side salad: serve with crisp salad leaves for a fresh contrast.
• Serve with rice: spoon the onions and pan sauce over rice for a more substantial plate.

Common mistakes to avoid

• Crowding the pan: the steaks may not sear evenly, so cook two at a time.
• Forcing a stuck steak: wait until it releases from the pan before turning it.
• Over-salting the onions: season lightly because soy sauce goes into the pan later.
• Adding too much water at once: use a few tablespoons at a time and let each addition evaporate.
• Skipping the rest: leave the steaks on a chopping board while you finish the onions and sauce.

How to store

Refrigerate leftover steak and onions in an airtight container and eat within 3 days. Reheat gently in a covered pan until hot, adding a small splash of water if the onions or sauce seem dry.

Frequently asked questions