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1
In a shallow dish, combine the vinegar, 4 tablespoons of the of EVOO, the garlic, marjoram or oregano, cilantro, and cumin.
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2
Pat the steaks dry, season with salt and pepper, and give them a turn in the marinade.
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3
Let them marinate, covered, for 4 hours in the fridge.
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4
Heat a skillet over medium heat with the remaining 2 tablespoons of EVOO.
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5
Add the onions, season with salt and pepper, and cook until very tender, about 20 minutes, adding the beer or stock for the last five minutes of cooking.
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6
As the onions cook, take the meat out of the fridge to bring it back up to room temperature before cooking.
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7
When the onions are just about tender, heat a cast-iron skillet over medium-high to high heat.
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8
Shake the excess marinade off the steaks and cook the steaks in batches in the hot skillet until the outsides are crispy, 2 minutes on each side.
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9
Keep the finished steaks on a warm platter while you finish the rest of the steaks.
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10
When all the steaks are cooked, turn off the heat, add the butter to the pan, and when it melts, stir in the parsley and lime juice.
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11
Serve the steaks immediately topped with the onions and the lime butter.
