Japanese style garlic onion steak

Americans may be referred to as being "red blooded", but the way we eat our meat often suggests otherwise. Think about any steakhouse you've ever been to. Chances are, if you're at a typical business dinner with a group of fellow Americans, at least one person will order their steak well done. The result is a blackened, dry slab of what resembles cracked leather that costs up to ten times more than a home-cooked version of the same cut. Most Japanese people are horrified by the thought of ingesting something that has been charred to the point where no flavor remains; in fact, the American version of rare is the standard hue for meat in Japan. Die hard meat lovers even enjoy beef sashimi from time to time, which is a half step up from completely raw. But for now, we'll stick to something more standard, with a dash of soy sauce for Japanese flair.

Garlic Onion Steak
(Total cooking time: appx 60 min; serves 2)
1/2 lb sirloin steak
3 tbsp olive oil
2 tbsp soy sauce
1/2 onion (1/4 chopped, 1/4 ground)
1 tsp beer
6 garlic cloves
Black pepper

Place the chopped and ground onion in a pan deep enough for the steak to marinate. Mix in 2 tbsp olive oil, soy sauce, beer, and black pepper. Submerge steak, allowing it to marinate for 20 minutes on each side.

Coat a separate pan with olive oil and cook garlic cloves until slightly brown.Set aside in a separate bowl.

 Put steak in a large skillet and pour the onion marinade over it. Cook over high flame for no more than 3 minutes on each side. Serve with browned garlic on top and marinade as desired.