Seared Skirt Steak with Caramelized Onions - Rick Bayless

Ingredients

• 4 cups water
• 2 tablespoons salt
• 5 peeled garlic cloves
• 1 small white onion, chopped
• 1 bundle hierbas de olor (marjoram, thyme and bay leaf)
• 1 pound flank steak OR butterflied skirt steak OR thin-cut round tip (1/8- to 1/4-inch thick) also known as minute steak, sandwich steak or breakfast steak in American markets
• 2 tablespoons vegetable oil
• 1/2 small white onion, cut into slices about 1/4-inch thick
• 2 or 3 epazote leaves , finely chopped
• 1/2 cup shredded melting cheese (such as Jack, Chihuahua, quesadilla or asadero)
• A few dashes of your favorite Mexican hot sauce