Begin by thinly chopping your white onions. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use. Finally, lather your steaks with oil and generously season with my Bourbon Prime Seasoning or your favorite steak rub. Set in the fridge until ready to cook.

Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.

Add enough oil to the skillet to be 1” high and heat up till 350F. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.

Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your ciabatta bread in half and toast it up over the fire.

Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with your favorite aioli, sliced steak, fried onions, melted cheese and chimichurri. Finish off with more aioli on the top bun. Serve and enjoy!