• Rub steak with salt and pepper; let stand at room temperature for 30 minutes.
• Heat olive oil in large sauté pan set over low heat; cook onions, stirring occasionally, for 10 minutes. Transfer onions to bowl; Keep warm.
• Preheat grill to high heat; grease grate well. Reduce heat to medium-high; grill steak to internal temperature of 140°F for rare, 150°F for medium-rare, 160°F for medium, and 170°F for well-done. Spoon onions over top. Combine lemon juice and capers; spoon over steak.

Tip: Alternatively, you can use the same sauté pan to cook the steak, instead of using a grill. Sear steak on both sides over medium-high heat; reduce heat to medium until cooked to desired doneness. Spoon some of the pan juices over steak.

Recipe provided by Chef Mary Ann Esposito