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1
In a small bowl, combine the cumin, oregano and garlic and onion powders, 1 teaspoon of salt and 1/2 teaspoon of pepper.
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2
Season the steaks on both sides with the spice mixture and rub them with the garlic puree.
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3
In a large skillet, heat 1 tablespoon of the olive oil.
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4
Add 4 of the steaks and cook over high heat until browned, 1 minute per side; transfer to a plate.
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5
Repeat with the remaining olive oil and meat.
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6
Reduce the heat to moderate and add the onions to the skillet, stirring until coated with oil.
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7
Cover and cook until just softened, about 5 minutes, stirring halfway through.
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8
Transfer the onions to a shallow bowl and cover with foil.
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9
Add the stock to the skillet and simmer over moderately high heat for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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10
Stir in the vinegar and butter and cook until the butter is completely melted and blended into the sauce.
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11
Return the meat, any accumulated juices and the onions to the skillet and turn to coat and heat through.
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12
Transfer to plates, top with the cilantro and serve.
