800 Gram, sliced (2 Large Sized, About 400 Gram Each)
Sun dried tomatoes in oil
1 Tablespoon, drained and chopped
2 Clove (10 gm), crushed
Press pepper and parsley into beef; stand, covered, while cooking onions.
Heat 1 tablespoon of the oil in large pan; cook onions, stirring, about 10 minutes or until just brown.
Add 1 tablespoon of the vinegar; cook, stirring, another 5 minutes or until onions caramelise.
Remove from pan; cover to keep warm.
Combine remaining oil and vinegar in small jar with tomatoes and garlic; shake well.
Griddle-fry (or grill or barbecue) beef until browned both sides and cooked as desired.
Serve beef with browned onions; drizzle with dressing.