Bife Acebolado (Brazilian Steak with Onions)

Instructions

1. 1

   Cook the rice and warm the beans while you prepare the beef and onions described below. Rinse the 60 g of dry white rice and cook it for 12 to 15 minutes in 600 ml of boiling water, according to the package, then drain. Rinse the 100 g of canned red kidney beans and warm them for 4 minutes with 30 ml of water in a small saucepan.

2. 2

   Weigh 170 g of trimmed raw rump steak and cut it into two steaks 1 cm thick. Chop the 6 g of garlic and slice the 160 g of onion.

3. 3

   Heat 7 g of the 12 g of oil in a skillet. Sear the steaks for 2 minutes per side over high heat, then set aside on a plate.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.