🇵🇹 Portugal · Food
Bife de Cebola (Onion Steak)
By eatmundo · August 3, 2026
🇵🇹 PTA rustic tavern classic, this dish features tender beef slices smothered in a savory, wine-infused onion reduction. It captures the heart of Portuguese home cooking through simplicity and bold flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Thinly slice the beef into small pieces and season them lightly with a pinch of salt.
- 2
In a large skillet, heat 50ml of olive oil over medium-high heat until it shimmers but does not smoke.
- 3
Sear the beef in batches for about 2 minutes per side until browned, then remove from the pan.
- 4
In the same skillet, add the remaining olive oil and the sliced onions, sautéing over medium heat until they become translucent and soft, about 8 minutes.
- 5
Crush the garlic and add it to the onions with the bay leaves, cooking for 2 minutes until fragrant.
- 6
Deglaze the pan with the 150ml of white wine, scraping the bottom to release all the flavor, and reduce the liquid by half over medium heat.
- 7
Return the beef to the pan, stirring to coat well in the onion reduction, and simmer for 3 minutes to marry the flavors.
- 8
Finally, stir in the pickled vegetables for a bright acidity and serve immediately, ideally with crusty bread to soak up the sauce.
Frequently Asked Questions
What cut of beef is best for this?+
Use a tender cut like sirloin or rump steak, thinly sliced against the grain.
Can I use red wine instead?+
While white wine is traditional for this specific sauce, a light red can be used for a deeper flavor.
Why do we add pickles at the end?+
The pickles provide a necessary vinegar-based acidity that cuts through the richness of the beef fat.
How do I prevent the garlic from burning?+
Always add the garlic after the onions have softened and keep the heat at medium; if the pan looks too dry, add a splash of water.
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