Sirloin Steaks with Chile Peppers and Onions
- 4 tablespoons olive oil
- Chili powder
- ground cumin
- 4 Sirloin steak (each about 220 grams and 2 cm thick)
- 4 Red onions
- 1 garlic
- 2 Red chile peppers
- 1 tablespoon fresh cilantro (finely chopped)
- 1 tablespoon fresh oregano (finely chopped)
- juice from half lemons
- 1 tablespoon balsamic vinegar
- freshly ground pepper
Mix 2 tablespoons of olive oil with chili and cumin powder. Rub onto steaks and let marinate for 30 minutes in refrigerator.
Peel onions and garlic. Cut onions into thin columns. Finely dice garlic. Rinse chile peppers, cut in half and then into rings. Mix remaining olive oil with onions, garlic, chile pepper rings, herbs, lemon juice and vinegar.
Season steaks with salt and pepper. Cook steaks in a hot pan for about 3 minutes on each side. Remove pan from heat and let steaks rest for 3 minutes. Place pan back over heat and cook steaks for 3-4 minutes over medium heat. Add onion mixture and briefly cook. Serve steaks with onion mixture.