4 teaspoons olive oil, divided
1 1/2 lb. onions, thinly sliced (6 cups)
3/4 teaspoon salt, divided
1/4 cup water
1 teaspoon tomato paste
1/2 teaspoon New Mexico or ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon caraway seeds
1/8 to 1/4 teaspoon cayenne pepper
1 lb. beef top sirloin steak (1 inch thick), cut into 4 pieces
1. Heat 3 teaspoons of the oil in large skillet over medium-high heat until hot. Cook onions and 1/2 teaspoon of the salt 4 minutes or until slightly softened, stirring once.
2. Add all remaining ingredients except steak and remaining oil and salt; cook 3 minutes or until water has evaporated. Reduce heat to medium; cook 15 minutes or until onions are tender, stirring frequently. (Onions can be made 3 days ahead. Cover and refrigerate.)
3. Meanwhile, heat grill. Brush both sides of steak with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon salt. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare to medium, turning once. Serve topped with warm onions.
PER SERVING: 270 calories, 9 g total fat (2 g saturated fat), 31.5 g protein, 15 g carbohydrate, 75 mg cholesterol, 500 mg sodium, 3 g fiber