Description
Uma receita gaúcha rápida e saborosa de Bife Acebolado à Moda Gaúcha, que captura a essência da culinária do Rio Grande do Sul em menos de 20 minutos.
Ingredients
4 units (approx. 500g) Bife (coxão mole ou alcatra)
2 units Large onio
3 cloves Garlic, minced
3 tablespoons Olive oil or oil
To taste Coarse salt
To taste Black pepper
1 tablespoon Chopped green herbs (parsley and chives)
Instructions
- Temper the steaks: Spread coarse salt and pepper over the steaks. Let rest for 5 minutes
- Heat the pan: Place the oil over high heat. Wait until very hot
- Sear the meat: Place the steaks in the hot pan. Let brown for 2 minutes on each side. Do not move; flip only once
- Reserve the meat: Remove the steaks and keep warm
- Sauté the onion: In the same pan, add garlic and sliced onions. Sauté for 3 minutes until softened
- Finish the sauce: Return the steaks to the pan. Mix everything with the green herbs. Cook for 1 more minute
- Serve immediately: Transfer to a platter. Your meal is ready
Notes
Pan must be very hot to sear properly and keep juices inside.
Do not overcrowd the pan; cook in batches if necessary.
Use fresh onion cut into thin half-moons for faster caramelization.
Rest the meat for 2 minutes before serving for tenderness.
Leftovers: store in a closed container in the fridge for up to 3 days. Reheat in a pan with a little water over low heat.
Freeze for up to 2 months in a zip bag; thaw in the fridge before reheating.
Variations: substitute beef with chicken strips, large mushrooms, or add spicy pepper for heat.
Serve with white rice, green salad, mashed potatoes, or farofa.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Brazilian