I made it on the stovetop with large flat skillet, little butter and olive oil, few minutes and a delicious dinner is served.
I also prepared chicken cutlets for none red meat eater.
.2 – 1 lb. each beef steak
.1 large onions thinly sliced
.1 Anaheim Chile sliced
.5 tsp. Salt divided
.5 tsp. Black pepper divided
.5 tbsp. olive oil divided
.5 tbsp. butter divided
.1 tbsp. chopped fresh parsley
.1/2 cup alcohols-free white wine
1-On high heat melt 1 tbsp. olive oil and 1 tbsp. butter, sprinkle the top side of the steak with 1 tsp salt and 1 tsp of black pepper, replace in the pan-seasoned side down.
2-Sprinkle the upper side with 1 tsp of salt and 1 tsp black pepper, let it cook without moving it, after exactly 4 minutes flip the steak over and cook for another 4 minutes.
3- Remove the steak and let it rest covered for 10 minutes for the juices to redistribute.
4- Repeat with the second steak.
5- In the same skillet add the remaining oil and butter, add sliced onion, sliced Anaheim Chile, remaining salt and black pepper, cook until golden brown.
6- Add alcohols-free white wine, scrape the skillet, and let it reduce, about 2-3 minutes.
5- Thinly slice the steak against the grain and serve with the onion-Chile compote and fresh parsley on top. Enjoy!
Note: I like my steak well done so I covered my skillet the last minute when cooking it on the second side.