Name: Bife Acebollado (Portuguese Steaks with Onions and Tomatoes)
Yield: Serves 6
Cuisine: Portugal
Ingredients: Salt and freshly ground pepper; 3 tablespoons chopped fresh parsley; 2 to 3 tablespoons red wine vinegar; 1 tablespoon paprika; 2 teaspoons finely minced garlic; 1 teaspoon each salt and freshly ground pepper; ½ cup olive oil; 1 cup diced onion; 2 tablespoons red wine vinegar; 2 teaspoons minced garlic; 2 cups canned Italian plum tomatoes, diced; ¼ cup tomato puree; 1 bay leaf (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

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