Pan Fried Steaks (Serves 3-4)

1 pound beef shoulder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
4 teaspoons vegetable oil
¼ cup soy sauce
1-2 tablespoons water
1 large white onion
2 kosher dill pickles
Fresh cilantro

Cut beef shoulder in thin slices, across the grain. Lightly pound to make flatter and thinner pieces, but not so much the steaks fall apart. Season steaks with salt, pepper, and garlic powder. Put steaks into a bag. Add 2 teaspoons of oil and the soy sauce to the bag. Refrigerate and marinate for at least 1 hour, maximum 4 hours. Heat non stick pan over medium heat. Add 2 teaspoon of oil to the pan. Add the slices of meat, one at a time, to the hot oil and cook about 2 minutes on each side. Remove the meat when it's cooked and set aside. While steak is cooking, thinly slice onions and pickles into similar size pieces. When all of the meat is cooked and set aside, add the onions to the pan. To deglaze the pan (if necessary) add 1-2 Tablespoon of water. Cook until they become soft and translucent, and begin to slightly caramelize. Add pickles and saute. Prior to serving, heat the steaks by layering them in the pan, directly over the onion and pickle combination. The juices from the pan will flavor the onions and pickles. To plate, scoop rice from the recipe below on the dish, add the beef and top with the onion pickle relish. Garnish with the cilantro.