- 2 tablespoons vinegar
- 6 tablespoons extra virgin olive oil (EVOO), divided
- 2 cloves garlic, minced
- 1 teaspoon marjoram or oregano
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon cumin
- 4 top sirloin steaks (8-10 ounces each), very thinly sliced – if you can’t get them 1/4-inch-thick or thinner, pound them out a bit with a mallet
- 2 onions, very thinly sliced
- Salt and pepper
- 1/2 cup beer or chicken stock
- 2-4 tablespoons butter
- 1/4 cup parsley, finely chopped
- Juice of 2 limes
- In a shallow dish, combine the vinegar, 4 tablespoons EVOO, garlic, marjoram or oregano, cilantro and cumin.
- Pat the steaks dry, season with salt and pepper and give them a turn in the marinade. Let the steaks marinate for 4 hours in the fridge.
- Heat a skillet over medium heat with the remaining 2 tablespoons EVOO. Add the onions, season with salt and pepper and cook until very tender, about 20 minutes. As the onions cook, take the meat out of the fridge to bring it back up to room temperature before cooking.
- 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 them in batches in the hot pan until crispy, 2 minutes on each side. Keep the finished steaks on a warm platter while you finish the rest of the pieces. When all the steaks are cooked, turn off the heat, then add butter to the pan and melt. Stir in the parsley and lime juice.
- Serve the steak immediately, topped with the onions and the lime butter. Add black beans and rice alongside to complete the meal.