Sirloin Steak with Moroccan Onions

This is another great recipe from my August/September 2009 issue of Cooking Pleasures. The recipe is by Dana Jacobi.



4 tsp. olive oil
1 1/4 lbs. onions, thinly sliced (about 6 c.)
3/4 tsp. salt, divided
1/4 c. water
1 tsp. tomato paste (I used 6 oz. to make it thicker)
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp ground coriander
1/4 tsp. caraway seeds
1/8 tsp. cayenne pepper
1 lb. beef sirloin steak, cut into 4 pieces

1. Heat 3 tbsp. oil in large skillet over medium-high heat until hot. Cook onions and 1/2 tsp. of the salt 4 minutes or until slightly softened, stirring once.
2. Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated. Reduce heat to medium; cook 15 minutes or until onions are tender, stirring frequently.
3. Meanwhile, heat grill. Brush both sides of steak with remaining oil; sprinkle with remaining salt. Grill, covered, over medium heat or coals 8-10 minutes, turning once. Serve topped with warm onions.

4 servings