• In a small bowl, combine the onions from both recipes with 4 tablespoons of white balsamic vinegar and 2 tablespoons of olive oil. Stir to combine and let sit at room temperature for at least 1 hour or up to 4 hours. Stirring occasionally. * If preparing just half an onion, use 2 tablespoons of white balsamic and 1 tablespoon of olive oil.
• Season the steaks with a liberal amount of kosher sat and set aside for 30 minutes.

Prepare the Chimichurri

• In a small bowl add the shallots, garlic, salt, jalapeños, and red wine vinegar. Stir and set aside to let the flavours mellow for 10 minutes.
• Next, add the cilantro, parsley and stir. Add the oil and stir to combine. Set aside until ready to use.

Prepare the Salad

• Place the arugula on a large platter, then layer on the strawberries, and onions. Place in fridge until ready to use.

Grill the Steaks and Halloumi

• Preheat the grill on medium-high heat.
• Grill the steaks over medium-high heat, flipping when a nice char or grill marks have developed (3 to 4 minutes), then cooked until an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare). Total cooking time 6 to 8 minutes.
• Transfer the steak to a carving board and let rest for 10 minutes.
• Slice the 1” halloumi block into two ½” blocks. Drizzle with olive oil on both sides.
• Grill the halloumi until nice char marks appear, (approximately 3 minutes), then flip and cook until for 2 to 3 minutes more or until warmed through, but not melting. Remove to a cutting board and tent with foil until ready to serve.
• Cut 1-inch off both ends of the ciabatta loaves, then slice in half lengthwise (creating a top and bottom for the sandwiches). Toast on grill until nicely browned. Remove to a cutting board.

Finishing steps

• Assemble the sandwiches. Thinly slice the steak against the grain. Divide into two equal piles.
• Add a layer of aioli on the bottom pieces of ciabatta. To each bottom bun add half each of the shredded lettuce, and the steak slices. Next pour over a little chimichurri, then sprinkle with hot pepper rings and onions. Add the top piece of ciabatta and slice each loaf into three sandwiches.
• Toss the salad. Slice the halloumi into ½” pieces and place on the salad. Toss with dressing (to taste), then finish with the chopped mint and pistachios.
• Serve and enjoy!