Remove the New York strip steak from the refrigerator about one hour before cooking to allow it to reach room temperature. Generously season both sides with salt and black pepper.

In a non-stick skillet, heat a little oil over medium-high heat. Add the steak and sear for 2–3 minutes on each side until a brown crust forms. Let it rest for 5 minutes after searing.

In the same skillet, add thinly sliced yellow onions, season with a pinch of salt, and cook over medium heat, stirring frequently for 10–15 minutes until deep golden brown. Drizzle in some balsamic glaze towards the end.

Slice the ciabatta loaf in half and toast each piece until golden and crispy.

Spread lemon herb aioli on the toasted ciabatta halves. Layer with fresh arugula, sliced steak, and caramelized onions. Drizzle with additional balsamic glaze if desired. Cap it with the other half of the bread.