Preparing the Ingredients: Pat the steak dry with a paper towel, then season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Rinse the canned beans (black beans, kidney beans, and cannellini beans) and drain them well. Slice the onions thinly and evenly to ensure even cooking.

Caramelizing the Onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and sprinkle with a pinch of salt. Stir the onions until they turn golden brown and soft (about 10-12 minutes), then transfer them to a plate.

Searing the Steak: In the same skillet, add another tablespoon of olive oil and heat it well. Place the steak in the hot skillet and cook it for 3-4 minutes on each side, depending on your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes to retain its juices.

Heating the Beans: In the same skillet, add 1/2 cup of beef broth, then add the three types of beans along with 1/2 teaspoon of garlic powder (optional). Stir the mixture over low heat for about 5 minutes until the beans are heated through and the flavors are combined.

Serving: Place the heated beans on a plate, arrange the steak slices on top, and spread the caramelized onions over the steak. Serve the dish hot with your choice of sides.