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5 from 5 votes

Tia Graça's Bife Acebolado (Aunt Graça's Pan-Fried Steak and Onions)

A quick, easy, homey, and delicious Steak-and-Onion recipe...
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 3


  • 1 lb New York strip steak thin cut (let steaks come to room temperature 30 minutes prior to cooking)
  • 1-1/2 to 2 teaspoons salt
  • Freshly squeezed juice of 1 lime
  • 1 teaspoon ground black pepper optional
  • 2 tablespoons olive oil divided
  • 1 slice large yellow onion thinlyinto rings and separated


  • Cover both sides of each New York strip steak (mine were 3 steaks, totalling 1lb) with a sheet of plastic wrap. On a flat surface, beat each side (not too hard!!) with a meat mallet to tenderize the meat. Note: Use the side of the mallet with the spikes on it.
  • Season all the steaks on both sides with salt, lemon, and pepper (optional). Cook immediately, or let seasoned steaks rest for 10-15 minutes at room temperature to absorb seasonings. It's up to you!
  • Heat a large, heavy-bottomed frying pan (don't use nonstick) over high heat. Place the steaks in the pan (single layer) and let cook undisturbed for about 2-4 minutes. Flip the steaks using tongs or a spatula and cook for additional 2-4 minutes (medium to medium-well). Transfer the steaks to a serving plate and let rest for at least 5 minutes before serving.
  • To cook the onions: In the same pan where steaks were just cooked, heat 1 tablespoon of oil over medium heat (large burner) and add the onion rings. Cook for about 5 minutes (season with a pinch of salt after cooking for an initial 2-3 minutes), stirring constantly. My Aunt likes to place one single steak on top of the onions and let cook undisturbed on medium heat for about 1 minute. According to her, this helps the onions to absorb the rich steak flavor. Serve onions on top of the steaks and enjoy!

Recipe Notes

If you would like to have your thinly sliced, onion rings caramelized, please follow only steps 2 and 3 of this recipe.
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