← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 700 g thin sirloin or rump steaks (about 1 cm), cut into 4
• 3 cloves Garlic, crushed
• 1 tbsp Vegetable oil
• 2 Onion, sliced into thin rings
• 120 ml Water
• 2 tbsp Butter, cold
• Salt
• Black pepper
• 1 handful Parsley, chopped (optional)

Method

1. Rub the steaks with the garlic, salt and pepper and leave them for 10 min while the pan heats.
2. Heat a large frying pan over high heat with the oil until shimmering. Sear the steaks for 1–2 min per side for medium, then move them to a plate.
3. Lower the heat to medium, add the onions with a pinch of salt and cook for 6–8 min, stirring and scraping up the browned bits, until soft and golden.
4. Pour in the water and let it bubble for 2 minutes, then stir in the butter until you have a glossy onion sauce.
5. Return the steaks and their juices, turn them through the onions for 1 minute to warm, and scatter with parsley. Serve with rice, feijão and a fried egg if you like.

Tips

• Pat the steaks dry before searing; wet meat steams and won’t brown.
• A splash of soy sauce in the onions adds depth, but it is no longer gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Brazilian Kitchen Abroad Panelinha