Marinated carne salada steaks with Tropea onions

Best prepared the day before and marinated overnight in the fridge. Excellent cold in summer. Ordinary very thin steaks can replace carne salada if unavailable.
INGREDIENTS FOR 2 PEOPLE
12 carne salada slices, ready-prepared
Parsley
1 large garlic clove
Pink peppercorns
Pepper
Extra virgin olive oil
Balsamic vinegar
Tropea onions
I buy slices 2/3 mm thick.

I quickly sear on a hot griddle a few minutes per side.

I put oil and garlic slices in a dish.

I alternate with torn parsley, more garlic and pink peppercorns.

I combine oil and balsamic vinegar separately without salt because meat is already salted.

I emulsify with a fork.

I pour over meat.

I cover and refrigerate overnight or from morning to evening.

I wrap 3 unpeeled Tropea onions tightly in double foil and bake at 200°C about 1 hour until easily pierced.

I open and peel onions.

I cut wedges and dress with oil, pepper, salt and balsamic.

I cover and let flavour develop.

I remove garlic, arrange meat and onions on a serving plate and pour marinade over.

Also excellent with borlotti dressed with very thin onion and parsley.