Quick Beef Carbonnade - cooking recipe

Ingredients

3 tablespoons vegetable oil
4 onions, halved and sliced thin
salt
pepper
2 skirt steaks (about 12 oz. each)
2 tablespoons all-purpose flour
1 tablespoon tomato paste
3 garlic cloves, minced
2 cups low sodium chicken broth
1 cup beer

Preparation

Heat 2 tablespoons oil in saucepan over medium heat until shimmering.
Add in onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes.
Meanwhile, pat steaks dry with paper towels and season with salt and pepper.
Heat remaining oil in large skillet over med-high heat until just smoking.
Cook steaks until well browned, 3-5 minutes per side.
Transfer to cutting board and tent with foil.
Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes.
Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes.
Stir in caramelized onions.
Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes.
Season with salt and pepper; serve.