Bife Acebolado (Steak and Onions)
5 Minutes
2 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- Sadia Beef Rump Cap (slice two 1-inch thick steak)
- 1 medium onion (sliced)
- 2 garlic clove (crushed)
- 1 Tbsp unsalted butter
- 1 tsp cooking oil
- 1 tsp soy sauce
- Salt and black pepper to taste Salad
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the refrigerator for 24 hours before use. Before cooking, slice the steak and season both sides with salt and black pepper. Let it rest at room temperature for 30-45 minutes.
- Heat a pan over medium-high heat with some cooking oil. Add the steak and cook undisturbed for 3-4 minutes. Flip and cook the other side.
- Place the beef on the serving plate to let it rest.
- In the same pan, heat a bit of oil and sauté onions with salt and pepper until they begin to brown. Deglaze with a few tablespoons of water as needed, and cook until the onions are soft and caramelized.
- Push the onions to the side. Add butter and garlic, and cook until the garlic is lightly golden. Stir in the soy sauce to coat everything evenly.
- Serve the steak with the warm caramelized onions, alongside the salad.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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