Sirloin Steak With Moroccan Onions

• 4 teaspoons olive oil, divided
• 1 12 lbs onions, thinly sliced (6 cups)
• 34 teaspoon salt, divided
• 1 teaspoon tomato paste
• 12 teaspoon dried ancho chile powder
• 12 teaspoon ground cumin
• 12 teaspoon ground coriander
• 14 teaspoon caraway seed
• 18-14 teaspoon cayenne pepper
• 1 lb beef top sirloin steak, cut into 4 pieces (1 inch thick)

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat until hot.
2. Cook onions and 1/2 teaspoon of the salt for 4 minutes or until slightly softened, stirring once.
3. Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated.
4. Reduce heat to medium, cook 15 minutes or until onions are tender, stirring frequently.
5. (Onions can be made up to 3 days ahead.
6. Cover and refrigerate.
7. ).
8. Meanwhile, heat grill.
9. Brush both sides of steak with remaining 1 teaspoon oil; sprinkle with remaining salt.
10. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare to medium, turning once.
11. Serve topped with warm onions.

olive oil, onions, salt, tomato paste, chile powder, ground cumin, ground coriander, caraway, cayenne pepper, beef top sirloin steak

Taken from www.food.com/recipe/sirloin-steak-with-moroccan-onions-384566 (may not work)