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Portuguese-Style Beef with Pickled Onion and Olives
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.
6
Servings
Tip
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.
1 hour
30 minutes active
Ingredients
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Kosher salt and ground black pepper
-
2
12- to 14-ounce beef strip steaks, each about 1 inch thick, trimmed of fat and gristle, patted dry
Directions
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01In 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.
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