Let your steaks sit at room temperature for about 30 minutes while you season them generously with sea salt and cracked black pepper.

Cut a whole garlic bulb in half and drizzle its exposed sides with olive oil. Wrap it tightly in foil.

Preheat your BBQ grill to medium-high heat. Drizzle olive oil on the ciabattas and place them face down on the grill.

Cook the steaks for about 3-4 minutes per side for medium-rare or 5-6 minutes for well-done.

Chop the brown onions and sauté them in a pan with butter over medium heat for about 3-5 minutes until they soften.

Lower the heat and add brown sugar and balsamic vinegar to the sautéed onions. Let simmer for about 1-2 minutes.

In a food processor or bowl, combine egg yolk with Dijon mustard. Slowly drizzle in olive oil while blending.

Remove the steaks from the grill and let them rest for about 5 minutes.

On the toasted ciabatta, spread a layer of roasted garlic chive aioli and layer the sliced steak, warm caramelised onions, and fresh rocket.