Place the meat on a cutting board and slice it along the fiber. Tenderize lightly with a meat tenderizer in order to get softer and juicer steaks after cooking.
Prepare a marinade in a bowl from the sour orange juice, crushed garlic, crushed pepper and chopped parsley and add the sliced meat to it, making sure it's well-coated in the marinade. Cover the bowl with cling film and place in the fridge for 2-3 hours.
Next, take the steaks and drain them of the marinade (reserve the marinade for later). Heat a couple of tablespoons of cooking oil in a skillet and add the steaks. They should start to sizzle immediately. Cook them for about 45 seconds on each side to seal the juices and add a dash of salt when they're just about done.
When all the steaks have been seared, add them all together in the same pan and pour the reserved marinade on top. Cook for another 5-10 minutes and check the meat is cooked throughout.
Finally, remove from the heat, add chopped onion rings and stir them through. Cover the pan and allow to stand for a couple of minutes.
Serve this delicious dish hot with a side of rice, beans or salad.