The first step is to cut the meat. You'll only need two simple tools: a sturdy cutting board and a sharp chef's knife. To begin, lay the meat out flat on the cutting board. I cut my meat into three pieces and those into halves (optional).
Pounding to tenderize the meat: You'll need to use a meat mallet to pound the meat thinner. This will allow for a faster cooking time and prevent the meat from becoming tough. If you are not familiar with a Meat mallet, this tool has two sides: a flat side and a sharp side. Flattening meats is done with the flat side, whereas tenderizing is done with the sharp side, which breaks up muscular fibers and relaxes the beef. First, place a piece of plastic wrap over the meat (this will avoid any messes). Then, pound on it.
Season the steak with garlic powder, paprika, black pepper, salt, and balsamic vinegar in a container. Make sure the seasoning is evenly distributed throughout the meat.
Dice the onion and marinate it with balsamic vinegar for about 2-3 minutes.
Combine the balsamic onions with the meat and let it marinate for at least 2 minutes.
In a non-stick skillet, add avocado oil (oil of preference) over medium-high heat. After the oil is hot, place the pieces of steak in the pan and cook for 3 minutes, or until golden brown.
Then flip and cook for 2 minutes. Proceed to add the balsamic onions and cook for 3 extra minutes, or until the onions caramelize. Add 2-3 tablespoons of cool water or more balsamic vinegar to get some sauce.