- 1 pound thin-cut pan-fryable steaks like those called sandwich steaks or flip steaks, or even skirt steaks; see Ingredients in Notes)
- Salt and freshly ground black pepper, as desired
- About 3 tablespoons vegetable oil
- 1 large onion, diced or sliced
- 2 large cloves garlic, peeled and minced
- The meat: Trim the beef of excess fat and sprinkle with salt and pepper. Over medium-high, heat enough vegetable oil to nicely coat the bottom of a large, heavy skillet. When it is searingly hot, brown the steak for 1 to 2 minutes on each side; for cuts like skirt, be careful not to cook past medium-rare. Remove to a wire rack set over a plate and keep warm in a low oven; reduce the heat under the skillet to medium.
- The onion: Add the onion to the skillet and cook, stirring frequently, until a deep golden-brown, about 10 minutes. Stir in the garlic and cook 2 minutes longer.
- Finishing the mixture: Cut the meat into thin strips (across the grain, for skirt steak); for tougher cuts of meat, cut into ½-inch pieces. When the onion mixture is ready, add the beef to the skillet and stir until heated through. Season with salt and serve in a deep, warm bowl. Techniques
- Techniques