Components
- Two counterfillet steaks (alkatra or tender coxon)
- One onion
- Two tablespoons of water
- 2 tablespoons of white wine vinegar
- One teaspoon of butter
- extra virgin olive oil
- Add salt and ground pepper as needed to suit your taste.
Setup phase
- Take the steaks out of the refrigerator 10 minutes prior to grilling — they should not be frozen when placed on the skillet. In a small bowl, combine the water and vinegar.
- Peel the onion and slice it into half-ring pieces about 0.5 cm thick.
- Heat a large skillet over medium heat. In the meantime, season the steaks with salt and pepper.
- When the frying pan is very hot, add water with 1 teaspoon of olive oil, place the steaks side by side, and let them cook for about 2 minutes, or until they brown and release from the pan. Using tongs, flip the steaks and cook the other side until golden, about 2 minutes. Then, transfer them to a plate and set aside.
- Maintain the frying pan over medium heat and combine water with 1 teaspoon of olive oil. Add the onion, season with a pinch of salt, and sauté for approximately 2 minutes, stirring occasionally until it begins to brown. Pour in the water and vinegar mixture, stirring thoroughly. Allow it to cook for around 3 minutes, stirring occasionally, until the flakes on the pan dissolve and the onion softens slightly.
- Remove the pan from the heat, add the butter, and swirl the pan to melt it and create a sauce. Serve the steaks alongside the onions and the small pan.
