Skillet Steaks with Onions

Serves 4

• 2 tbsp oil, divided
• 4 top loin shell or rib-eye steaks (about 8 oz each)
• 2 cups sliced yellow onions (about 2 medium)
• 1/3 cup beef broth or water
• 1 tsp dried marjoram
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large skillet, heat 1 tbsp of oil over medium-high heat until it is hot but not smoking.  Add steaks, and cook until they are browned and almost done to taste,, about 3-5 minutes per side.  Place on a heated platter and keep warm. 
2. Add remaining oil to the pan, and stir in onions.  Cook over medium-low heat, stirring constantly, until onions are tender, about 6-7 minutes. 
3. Add broth and marjoram to the pan, and increase heat to medium-high.  Cook until most of the liquid has evaporated, about 5 minutes.  Stir in parsley, salt, and pepper. 
4. Return steaks to pan and cook until they are just heated through, about 2 minutes.  Place the steaks on a serving platter, and top with the onions.  Serve immediately. 

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