Remove the steak from the fridge about 20-30 minutes before cooking to bring it to room temperature. This helps it cook evenly.

Season the steak generously on both sides with salt, pepper, and paprika for a smoky, robust flavor.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, it’s ready for the steak.

Place the steak in the skillet and let it sear undisturbed for 3-4 minutes on each side. This creates a flavorful crust while keeping the inside juicy.

For thicker cuts or medium-well doneness, reduce the heat and cook for an additional 1-2 minutes per side.

Transfer the steak to a cutting board, cover loosely with foil, and let it rest for about 10 minutes.

In the same skillet, add another tablespoon of olive oil if necessary. Toss in the sliced onions and cook over medium heat.

Stir occasionally to prevent burning, letting the onions soften and turn golden brown (about 10-12 minutes).

Add the minced garlic during the last minute for an aromatic boost.

Lower the heat to medium-low and add the rinsed and drained beans to the skillet.

Sprinkle with cumin and adjust the salt and pepper as needed.

Stir everything together, cooking for 3-4 minutes until the beans are warmed through and infused with the onion’s savory sweetness.

Slice the rested steak against the grain into thin, even strips. This ensures tender bites every time.

Plate the steak alongside the beans and onions, letting the flavors mingle beautifully.

Garnish with fresh parsley or a squeeze of lime for a refreshing finish.

Cooking in the same skillet not only enhances the flavors but also makes cleanup a breeze. It’s a win-win for busy cooks!