6 sm. steaks, such as rump or round
Salt, freshly ground pepper
3 tbsp. lemon juice
4 tbsp. vegetable oil
3 med. onions, finely sliced
2 cloves garlic, chopped
1/2 tsp. oregano
1/4 c. beef stock, from 1 beef bouillon cube

Have the butcher flatten the steaks, or do it yourself with a meat cleaver. Season to taste with salt and pepper on both sides. Place in a bowl and pour in the orange juice. Cover, and refrigerate overnight, turning once or twice.

Lift the steaks out of the marinade. Reserve the marinade. Heat the vegetable oil in a heavy frying pan and saute the onions and garlic with the oregano. When the onions are tender, but not browned, push them to one side and saute the steaks until lightly browned on both sides. Add the marinade and beef stock. Cover and cook until the steaks are tender.

Serves 6.