Preparation

• Take the Certified Irish Angus Striploin steaks out of their packaging and let them sit at room temperature for about 15-20 minutes to ensure even cooking.
• Heat 2 tablespoon olive oil in a heavy-bottomed frying pan over low heat. Add the sliced red onions along with a pinch of salt and freshly cracked pepper. Sauté gently for 15-20 minutes until soft.
• Sprinkle 1 tablespoon soft brown sugar and 1 tablespoon balsamic vinegar into the pan with the onions. Increase the heat to medium and cook for another 5-7 minutes until the onions become sticky, jam-like, and deeply caramelized.
• Rub both sides of each steak with olive oil and season generously with salt and freshly cracked black pepper. Finely chop and mash the garlic clove to be used during cooking.
• Heat a griddle pan on high until smoking hot. Place the steaks on the pan and cook for about 2-4 minutes per side, depending on preferred doneness. During the last minute of cooking, add the mashed garlic to the pan to infuse flavor.
• In the same griddle pan, toast the sourdough bread slices for 2-3 minutes until they are charred in spots and golden brown.
• Spread a generous layer of mayonnaise onto the base of each toasted sourdough slice to add creaminess and moisture.
• Top each cooked steak with blue cheese while it rests for a few minutes to allow the cheese to melt slightly.
• Spoon the sticky caramelized red onions over the mayo-coated bread slices. Place the blue cheese-topped steak on top, add a handful of fresh rocket leaves for peppery freshness, and cover with the remaining slice of toasted bread.
• Serve the sandwich immediately while the steak is juicy and the cheese is warm and melty, for the ultimate indulgence.