Grilled Steak Sandwich with Red Pepper Aioli and Fried Onions

1. Start by making the Red Pepper Aioli: Slice the top off the garlic head to expose the inside cloves. Top with olive oil and salt, then wrap in tin foil. Bake at 425°F degrees for 45 minutes. In a jar or bowl, combine the roasted garlic (once cooled), 1/2 cup mayonnaise, 1 roasted red bell pepper, lemon juice, salt, and pepper. Blend until smooth. Place in the fridge.
2. Next, get your grill set up for 2-zone cooking with the direct heat at about 450-500°F degrees.
3. While the grill heats, place the sliced sweet onions in a bowl with some seasoning and cover with buttermilk. Set in the fridge for later.
4. Season your room temperature steak with your preferred seasonings.
5. Sear each side of the steak for about 2 minutes over direct heat, then move it over indirect heat to finish cooking to your desired doneness.
6. While the steak rests, fry the buttermilk-soaked onions in 350°F degree oil until golden brown. Salt immediately after frying.
7. Pro Tip: Bake the crusty bread briefly to revive it and give it a crispier texture.
8. Dress the arugula with salt, pepper, olive oil, and red wine vinegar.
9. Lastly, assemble the steak sandwich: Melt the Havarti cheese on the steak (you can do this on the grill or in a warm oven). Spread red pepper aioli on the bread, layer with dressed arugula, cheesy steak, and crispy fried onions. Enjoy!