Categories: Steak
Ingredients
- 2 tbsp. vinegar
- 6 tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1 tsp dried marjoram or oregano
- 2 tbsp. finely chopped fresh cilantro
- 1 tsp ground cumin
- 4 top sirloin steaks, very thinly sliced
- Salt and pepper
- 2 onions, very thinly sliced
- 1/2 cup beer or chicken stock
- 4 tbsp. butter
- 1/4 cup fresh parsley leaves, finely chopped
- Juice of 2 limes
Directions
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In a shallow dish, combine the vinegar, 4 tbsp. of the olive oil, the garlic, marjoram, cilantro, and cumin.
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Pat the steaks dry, season with salt and pepper, and give them a turn in the marinade. Let them marinate, covered, for 4 hours in the fridge.
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Heat a skillet over medium heat with the remaining 2 tbsp. of olive oil. Add the onions, season with salt and pepper and cook until very tender, about 20 minutes, adding the beer or stock for the last 5 minutes of cooking. As the onions cook, take the meat out of the fridge to bring it back up to room temp before cooking.
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When the onions are just about tender, heat a cast-iron skillet over medium-high to high heat. Shake the excess marinade off the steaks and cook the steaks in batches in the hot skillet until the outsides are crispy, 2 minutes on each side.
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Keep the finished steaks on a warm platter while you finish the rest of the steaks. When all the steaks are cooked, turn off the heat, add the butter to the pan, and when it melts, stir in the parsley and lime juice.
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Serve the steaks immediately topped with the onions and the lime butter.