pan-seared steak with caramelized onions... 15 minutes

the goods:

1 tablespoon plus 2 teaspoons vegetable oil
flank, sirloin, or skirt steak
1 medium onion, halved and thinly sliced
1 and 1/2 tablespoons Worcestershire sauce
1 tablespoon butter
1/4 cup chopped fresh flat-leaf parsley



In a large skillet over medium-high, heat 1 tablespoon oil. Season steak with salt and pepper, then cook until dark brown and crusty, 5 minutes per side for medium-rare (depending on thickness). While the steak rests, heat remaining 2 teaspoons oil in the same pan. Add onion and cook until tender. Add Worcestershire sauce and butter and toss to coat. Thinly slice steak across the grain and top with onion and parsley.