Carne de Sol com Manteiga

Ingredients

• 1.5 lb carne de sol (sun-dried beef), thinly sliced
• 4 tbsp butter
• 4 cloves garlic cloves, minced
• 1 whole fresh lime
• ½ medium onion, thinly sliced
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro or parsley, chopped

Instructions

1. 1

   Pat the carne de sol slices dry with paper towels by pressing gently all over each piece; this helps them brown instead of steam.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   Cut the onion lengthwise from root to tip, then slice crosswise into thin half-moon pieces about 1/8-inch thick.

4. 4

   Cut the lime in half lengthwise, then cut each half crosswise into thin wedges for serving.

5. 5

   Place a 12-inch skillet over medium-high heat and wait until it is very hot and a water droplet sizzles and evaporates immediately, about 2 minutes.

6. 6

   Add 1 tablespoon of butter to the hot skillet and swirl to coat the bottom evenly, about 10 seconds.

7. 7

   Lay half the carne de sol slices in a single layer across the bottom of the skillet without overlapping; cook without moving for 2 to 3 minutes until the surface turns the color of warm honey.

8. 8

   Flip each slice carefully with tongs and cook for 1 minute more until both sides are golden brown.

9. 9

   Transfer the cooked beef to a clean plate, then repeat steps 6–8 with the remaining half of the carne de sol.

10. 10

    Add 2 tablespoons of butter and the sliced onion to the empty skillet over medium heat; stir once every 30 seconds until the onion turns soft and pale golden, about 4 minutes.

11. 11

    Scatter the minced garlic over the onion and stir for 30 seconds until the air smells strongly fragrant and the garlic just begins to look light tan.

12. 12

    Return all the cooked beef to the skillet and add 0.5 teaspoon of salt and 0.25 teaspoon of black pepper; toss gently with two wooden spoons until evenly coated.

13. 13

    Add the remaining 1 tablespoon of butter and toss again until the butter melts and coats every piece, about 30 seconds.

14. 14

    Transfer the beef and onion mixture to a serving platter or individual plates.

15. 15

    Sprinkle the chopped cilantro or parsley over the top and serve immediately with lime wedges on the side for squeezing.

Tools you’ll need

• 12-inch skillet
• tongs
• paper towels
• cutting board
• chef's knife
• wooden spoons
• plate
• serving platter

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