This shelf marinade does the work for you, turning a pair of steaks into something tangy and spiced in minutes. The sharp vinegar and lemon cut through the richness while the spices build depth. Dinner is ready in under half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 160 calories a serving, 12 g protein, 5 g carbohydrate, 10 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1/3 cup of the marinade into a shallow bowl and submerge two steaks in it, turning to coat both sides; let sit while you prepare the onion.
2. Slice 1 medium onion into 1/2-inch rings and separate them into loops.
3. Set a large skillet over high heat until smoking, then add 1 tablespoon oil and swirl to coat. Lay the onion rings in a single layer and let them char without stirring for 3 to 4 minutes, then toss and scatter to the edges; cook while you sear the steaks.4 min
4. Pull the steaks from the marinade, pat dry with a paper towel, and season both sides with salt and pepper. Push the onions aside and lay the steaks in the cleared center of the hot pan; sear undisturbed for 3 minutes on the first side for medium-rare.3 min
5. Flip the steaks and cook for 2 to 3 minutes on the second side, checking the thickest part with a finger or meat thermometer for 130°F [54°C] for medium-rare. Transfer both steaks to a warm plate to rest for 3 minutes while the onions finish softening in the residual heat.3 min
6. Divide the steaks and charred onions between two plates and serve while hot.

Note Swap boneless pork chops or thick-cut chicken breasts for the steak; adjust searing time so the thickest part reaches 145°F [63°C] for pork or 165°F [74°C] for chicken. Leftovers keep, covered, in the refrigerator for two days; slice cold and serve over greens or with crusty bread. A simple green salad or roasted potatoes stretch the meal.