Bifes de cebolada are thin beef steaks cooked in a sauce of slowly softened onions, garlic, bay leaf and white wine. The dish belongs to the everyday repertoire of Portuguese cooking, where the word cebolada describes any preparation built on a generous base of onions stewed in olive oil or lard. The same method is used for tuna, liver and eggs, and the Algarve version with tuna is on the site as Atum de Cebolada (recipe on the site).
The technique is simple but depends on timing. The onions are cooked gently until they turn sweet and translucent, the steaks are seared separately so they brown rather than steam, and the two are combined only for a few minutes so the beef stays tender. A splash of vinegar or white wine at the end brightens the sauce and cuts through the richness of the onions.
Bifes de cebolada are traditionally served with boiled potatoes, white rice or french fries, and the onion sauce is spooned over the side as well as the meat. For a steak topped with a fried egg instead, see Bitoque à Portuguesa (recipe on the site).
Bifes de Cebolada Recipe
Ingredients
- For the steaks:
- 1½ pounds thin-cut beef steaks (top sirloin or top round, about ½ inch thick), cut into 4 portions
- 4 garlic cloves, minced
- 2 bay leaves
- ½ cup dry white wine
- 1 tablespoon white wine vinegar
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- For the onion sauce:
- 3 tablespoons extra-virgin olive oil
- 3 large yellow onions (about 1½ pounds), thinly sliced
- 1 tablespoon tomato paste (optional)
- 1 tablespoon chopped fresh flat-leaf parsley, for serving
- Boiled potatoes or white rice, for serving
Instructions
- Season the steaks with the salt, pepper and paprika. Combine with half of the garlic, 1 bay leaf, the white wine and the vinegar in a shallow dish. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Heat 2 tablespoons of the olive oil in a wide, deep skillet over medium-low heat. Add the onions with a pinch of salt and cook, stirring often, for 12 to 15 minutes, until soft, golden and sweet. Add the remaining garlic and bay leaf and the tomato paste, if using, and cook for 2 minutes more.
- Lift the steaks from the marinade and pat them dry with paper towels. Reserve the marinade.
- Heat the remaining tablespoon of oil in a separate heavy skillet over high heat until it shimmers. Sear the steaks for 1 to 2 minutes per side, in batches if needed, so the pan is not crowded. Transfer them to the onions.
- Pour the reserved marinade into the hot skillet and scrape up the browned bits. Boil for 2 minutes, then pour it over the steaks and onions.
- Simmer everything together over medium-low heat for 5 minutes, turning the steaks once, until the sauce is glossy and the beef is just cooked through. Taste and adjust the salt. Remove the bay leaves.
- Sprinkle with parsley and serve at once with boiled potatoes or rice.
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