Portuguese-Style Beef with Pickled Onion and Olives
- Makes6 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 1
This is our version of pica pau (which translates as “woodpecker” from Portuguese). The dish, eaten with toothpicks, is served as as appetizer or small plate with crusty bread and cold beer as accompaniments. We opted for strip steaks because of their meaty flavor and tender texture. Pickled cauliflower and carrots are often, but not always, included. We liked serving the steak on a bed of vinegar-marinated red onions and olives to balance the beef's richness.
Don’t forget to trim the steaks of any fat and gristle. This ensures that you won't have any gnarly, chewy bits once the meat is cut into small pieces for serving.
Step 1
In a small bowl, stir together 2 teaspoons each salt and pepper. Season both sides of each steak with the mixture, rubbing it into the meat. Set aside.
In a medium bowl, stir together the onion, olives, vinegar and 1 teaspoon each salt and pepper. Let the steaks and onion mixture stand for 30 minutes, stirring the onion mixture once halfway through.
Step 2
In a nonstick 10-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the steaks and cook without disturbing until well browned on the bottoms, 4 to 5 minutes. Flip and cook until well browned on the second sides and the centers reach 120°F (for medium-rare), another 4 to 5 minutes. Transfer to a large plate.
Step 3
Pour off and discard the fat from the skillet, then wipe out the pan. Set over medium-high and add the remaining 1 tablespoon oil, the garlic and chili. Cook, stirring, until fragrant, about 30 seconds.
Add the wine and bay, then bring to a simmer over medium-high. Cook, stirring occasionally, until the liquid is reduced to about 3 tablespoons, 2 to 4 minutes.
Off heat, stir in the butter until melted.
Step 4
Transfer the steaks to a cutting board. Cut each steak lengthwise into 4 strips, then cut each strip crosswise into ½-inch pieces. Return the meat and any accumulated juices to the skillet. Add the parsley and toss to combine. Taste and season with salt and pepper.
Step 5
Drain off and discard the liquid from the onion mixture and transfer to a platter. Pour the steak mixture over the onions, then drizzle with piri-piri oil, if using.
