- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 530 kcal
Quick summary
“The pan-fried flank steak with onions unites the texture of long and juicy beef fibers with a generous layer of onions caramelized in olive oil. It is a practical homemade meal with deep flavor, ideal for family lunches.”
What you need to know
- Searing over medium heat browns the surfaces of the flank steak and creates the caramelized crust that gives flavor to the dish.
- The slow cooking of the onion in the olive oil of the same pan deglazes the meat residues and concentrates natural sugars.
- Cooking covered for 30 minutes over low heat tenderizes the fibers of the flank steak in the onion's own steam.
Ingredients
Main
- 1 kg flank steak
- 2 large onions, sliced
- 4 tablespoons olive oil
- Salt and black pepper to taste
- 1 bay leaf
- 1 tablespoon of balsamic vinegar (optional)
Instructions
Principal
- Season the flank steak with salt and black pepper to taste.
- Em uma panela grande, aqueça o azeite em fogo médio.
- Add the flank steak and sear until golden on all sides.
- Remove the meat from the pan and set aside.
- In the same pan, add the sliced onions and sauté until soft and caramelized.
- Place the flank steak back in the pot and add the bay leaf.
- Cover and cook over low heat for about 30 minutes.
- If desired, add balsamic vinegar to give it a special touch.
- Remove from heat, let it rest for 5 minutes, and slice.
- Serve hot, accompanied by rice and farofa.
Chef's tips
- Always slice the flank steak against the muscle fibers to ensure maximum tenderness in every bite.
- Let the onions brown slowly until they are translucent and golden before returning the meat to the pan.
- Respect the 5-minute rest of the meat on the board before slicing so as not to lose the internal juiciness.
Variations
- Add slices of red bell pepper and ripe tomatoes along with the onions to form a stew-type sauté.
- Add sliced garlic cloves fried in olive oil along with the onions to accentuate the aromatic notes of the dish.
- Add half a cup of dark beer or dry red wine during the covered cooking to create a thick sauce.
Substitutions
- The flank steak can be replaced by sliced sirloin tip, center cut of sirloin or beef brisket with excellent results.
- Olive oil can be substituted with clarified butter or artisanal pork lard.
- Balsamic vinegar can be replaced by fresh lemon juice or two tablespoons of soy sauce (shoyu).
How to store
Keep the fraldinha acebolada in an airtight container in the refrigerator for up to 4 days. To reheat while maintaining softness, place in a covered skillet over low heat with two tablespoons of hot water to revitalize the onions.
Can it be frozen?
You can freeze the sliced flank steak with the onions for up to 2 months in well-sealed freezer containers. Thaw in the refrigerator overnight and reheat directly in the pan over medium heat until the sauce boils.
What to serve with
It is the classic companion for very fluffy white rice, pinto beans with thick broth, and crispy farofa in butter. Mashed cassava or potatoes browned in a skillet also make an exquisite meal.
Frequently asked questions
What is the correct direction to slice the flank steak?
Observe meat grain alignment and position knife blade perpendicular to the grain, slicing against the grain.
Does balsamic vinegar change the flavor of the dish a lot?
One tablespoon brings only mild acidity and bright brown coloring that accentuates the sweetness of the caramelized onion.
Does the flank steak need water during the 30 minutes in the covered pot?
Not needed; the onions release plenty of liquid and natural steam that cook and soften the meat over low heat.
How to prevent flank steak from getting tough in the pan?
Sear over high heat quickly without overcooking and keep the flame at a minimum with the pan tightly covered for the indicated time.
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