Bife Acebollado

Portuguese Steaks with Onions and Tomatoes

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Joyce Goldstein

Published 1998

  • About

The sauce for this Portuguese steak dish is less highly spiced than the al diavolo. The steak itself is marinated in a piquant marinade. The Portuguese might accompany this with a hot sauce of piri-piri peppers served on the side. I have seen variations of the sauce with prosciutto and a little lemon juice.

Ingredients

Marinade

  • 2 to 3 tablespoons red wine vinegar
  • 2 teaspoons finely minced garlic
  • 1

Method

For the marinade, make a paste of all the ingredients and rub it over the steaks. Cover and let marinade 1 hour at room temperature.

Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook until translucent, 7 to 10 minutes. Add the vinegar, garlic, tomatoes, puree, and bay leaf if using; simmer 3 to 5 minutes. Season to taste with salt and pepper. Stir in the p