|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Large, peeled and thinly sliced|
|Curry powder||1 Teaspoon|
|Flank steak/Skirt steak||1 1⁄2 Pound|
|Black pepper||1⁄4 Teaspoon|
1. Heat the butter and the oil in a heavy 8- or 9-inch skillet over moderate heat. Add the onion and curry powder, and cook uncovered, until the onion is dark brown and crisp—about 12 minutes. (Be careful not to let the onion burn; turn down the heat if it is browning too quickly.) Remove the onion to a warm plate, cover with aluminum foil, and set aside.
2. Meanwhile, trim the steak of fat and cut it into 4 pieces. Pat the pieces dry with paper toweling, and sprinkle them with the salt and pepper. Put the steak into the skillet and cook uncovered, over moderate heat for 3 minutes on each side.
3. Remove the steak to a warm serving platter. Scatter the onion over the steak, and serve with rice and Green Beans with Garlic and Cheese, or Orange-Ginger Garrots.