Bife a Cebolada (Onion-Smothered Steak)

    

   

Portugal is a wonderful country.  Both its countryside and its food can be rustic in the best ways.  That means rolling hills of cork and olive trees, hilltop towns and castles, and simple meals of cheese and bread, hearty wines and meats.  That is where I wanted to be last weekend, and when I want to be someplace, cooking can take me there.  Steak with wine sauce is a traditional pairing, and Port wine conjours images of Portugal, but for me the onions of this recipe spoke to that rustic feeling, the golden color of light on a mediterranean afternoon, of leather and stone, cork and dust, clay roof tiles and olive oil.  Try this recipe from the Williams-Sonoma Savoring Spain and Portugal cookbook and see if it takes you there too.

Ingredients:

2 tbsp red wine vinegar

2 tsp minced garlic

1 1/2 tsp sweet paprika

1/2 tsp salt

1/2 tsp ground pepper

2 rib-eye steaks

4 tbsp olive oil

2 cups chopped yellow onion

1/2 cup diced canned tomatoes

1 bay leaf

1/4 cup port

3 tbsp chopped fresh parsley 

Directions:
Combine 1 tbsp of the vinegar, 1 tsp of the garlic, the paprika, and the salt and pepper and mix together to form a paste.  Rub the paste over both sides of the steaks and set aside at room temperature for 1 hour.  In a frying pan over low heat, warm 2 tbsp of olive oil and cook the onions, stirring often, for 25 minutes until golden.  Add the remaining 1 tsp of garlic, tomato, the remaining 1 tbsp of vinegar, the bay leaf and port.  Bring to boil, reduce heat and simmer for 10 minutes.  Season with salt and pepper if neeeded and stir in the parsely.
Season the steaks with salt and pepper.  In a large frying pan over medium-high heat, warm 2 tbsp of olive oil until almost smoking and add the steaks.  Cook on each side for 3-5 minutes per side, turning once.  Add the onion sauce and turn the steaks to coat.  Serve immediately.