Countdown to the Rio Olympics!

July, 12, 2016.

Steak with Mustard Onion Sauce

 Bife com Molho de Mostarda e Cebola

Steak with Mustard Onion Sauce

Steak with Mustard Onion Sauce

It is my intention to see everyone, and I mean everyone cooking Brazilian cuisine during the Olympics! And just to prove that Brazilian cooking is way easier, way more accessible and way more delicious that you can ever imagine, I have selected a few typical dishes to share with you.

This recipe is a bridge to Brazilian homey, comforting cooking, and you won’t find it too often in restaurant menus (mostly in home kitchens). You can make this recipe using one of the two mustards, but I like a combination of coarse and smooth Dijon mustard, and the different nuances brought by each. It’s affordable, easy to make, and absolutely delicious!

Discover just how good it is on a weeknight!

 

Steak with Mustard Onion Sauce

 Bife com Molho de Mostarda e Cebola

Serves 4

 

1½ lbs beef skirt steak, cut into 4 pieces

Kosher salt

Freshly ground pepper

2 tablespoon unsalted butter (more if needed)

2 medium onions, thinly sliced

3 tablespoons Dijon mustard

2 tablespoons coarse Dijon mustard

½ cup beef stock (or veal, or water)

½ cup heavy cream

2 tablespoons freshly chopped parsley

 

  • Season the meat with salt and pepper on both sides. Refrigerate the meat for at least 2 hours or preferably overnight. Let it come to room temperature at least 30 minutes before cooking. Heat a 12-inch heavy skillet over medium-high heat, add the butter, and swirl the pan around. Sear the steaks on both sides, until nice and crusty, lowering the heat as needed. Cook until they are done to your liking, about 2-3 minutes per side for medium-rare. Transfer to a plate and cover tightly with aluminum foil.
  • Add the onions to the pan, and cook on low heat, scraping the brown bits from the pan with a wooden spoon (add more butter if necessary) until the onions are soft and brownish with meat juices, about 5 minutes.
  • Add the two mustards and stir well.
  • Add the stock and bring to a boil. Reduce to a simmer and add the heavy cream (don’t let it boil or cream will curdle) until the sauce develops a good body, and shows a light brown color, about 2-3 minutes.
  • Return the meat to the pan, and cook everything together until the meat is hot, about 2-3 minutes. Place the meat on warm plates, spoon the sauce on top, and garnish with fresh parsley.