Bife Acebollado

Portuguese Steaks with Onions and Tomatoes

Preparation info

  • Serves


    • Difficulty


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.



  • 2 to 3 tablespoons red wine vinegar
  • 2 teaspoons finely minced garlic
  • 1 tablespoon paprika
  • 1 teaspoon each salt and freshly ground pepper
  • 6 rib-eye steaks, about ½ pound each
  • 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)
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh parsley


    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 parsley.

    Heat the grill or broiler. Grill or broil the steaks 3 minutes each side for medium-rare, 4 minutes each side for medium. Spoon the sauce over the steaks and serve with fried potatoes.