Steak and onions with rice and beans

Method

1. Take the sirloin steaks (contrafilé) out of the fridge 10 minutes before cooking. Peel 2 onions and slice them into 0.5 cm half-moons; finely chop the remaining ½ onion for the rice. In a small bowl, mix 30 ml of water with the vinegar.
2. Make seasoned beans from cooked beans (2 tins, or from the week's batch): in a small pan, heat 1 tablespoon of oil and fry 2 chopped garlic cloves for 1 minute; add the black beans with their tin liquid, 1 bay leaf and 200 ml of water. Mash a ladleful of beans against the bottom to thicken the broth and simmer over low heat for 10 minutes, stirring now and then; taste before salting, as tinned beans are already seasoned. If starting from dried beans (250 g), soak them 8 to 12 hours and pressure-cook for 25 to 30 minutes once the cooker starts hissing.
3. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
4. Heat a large frying pan over medium-high heat until very hot. Season the steaks with salt and black pepper, add 1 teaspoon of oil to the pan and sear 2 steaks at a time without overlapping, about 2 minutes per side for 1.5 cm steaks (medium). Set aside on a plate and repeat with the rest.
5. In the same pan over medium heat, add 1 teaspoon of oil, the sliced onion and a pinch of salt and sauté for 2 to 3 minutes until golden. Add the water and vinegar mixture and cook for 3 minutes, scraping the bottom, until the onion is soft but still has some bite.
6. Turn off the heat, add the butter and stir until it melts into a light sauce. Return the steaks and their juices to the pan just to coat them.
7. Serve the steaks topped with the onions, next to the rice and the beans with their broth.