- 4 pounds porterhouse or sirloin steak, cut 3/4-inch thick
- Salt and pepper to taste
- 1/3 cup Filippo Berio® Extra Virgin Olive Oil
- 2 large red onions, peeled and coarsely chopped
- 3 tablespoons capers in salt, well rinsed and minced
- 3 large lemons, juiced
- Rub the steak with salt and pepper and allow to sit at room temperature for 30 minutes.
- Pour the olive oil into a large saute pan, add the onions and cook over low heat for about 10 minutes, stirring occasionally. Transfer the onions to a bowl.
- Increase the heat to medium-high and add the steak to the pan. Brown the meat on both sides. Reduce the heat to medium and stir in the capers and lemon juice. Cook to taste.
- Serve with some of the pan juices over the steak.