Everyday steak tacos with grilled onions and a blanched-garlic marinade

Cover two thirds of a cup of peeled garlic with a little water in a bowl and microwave 1 minute to blanch out its harshness.

In a blender jar combine 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, some olive oil and 1 tablespoon agave syrup.

Tip the water off the garlic and add the garlic, then fresh lime juice, 1.5 teaspoons black pepper and 2 teaspoons salt.

Blend until completely smooth; this makes about a double batch that keeps for several months refrigerated.

Pour about half the marinade into a 9 by 13 pan and lay the thin steak in it; marinate only a few minutes, as it is a topical marinade and the meat turns gray if left too long.

Slice an onion fairly thin, keeping the rings together; spray with oil and sprinkle with a little salt.

Lay the onions on a hot cast iron grill pan with a spatula and grill; move them to a cutting board, cut into pieces that are not too small, and put them in a large skillet at the back of the stove.

Grill the steak about 3 minutes per side, to medium; a quarter-inch steak on a very hot pan needs only a minute and a half.

Chop the meat and add it to the onions in the skillet over very low heat, then raise it a little.

Taste; toss with a little more marinade and a little salt.

Lay a couple of warm tortillas, pulled from the center of the stack, spoon on the meat and onions and squeeze on fresh lime juice.