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1
Cut the steak into 2 even pieces and place in a sealable plastic bag or container.
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2
Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth.
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3
Reserve 1/2 cup of the herb-oil mixture and refrigerate.
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4
Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours.
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5
Preheat oven to 375 degrees F.
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6
Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired.
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7
Remove the meat from the marinade; discard marinade.
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8
Place on a paper towel, wiping off any excess marinade.
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9
Heat a grill pan over medium-high heat and add 1 tablespoon canola oil.
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10
Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness.
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11
Place meat on a cutting board and cover with foil.
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12
Repeat with other piece of meat, only adding more oil if necessary.
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13
Place bread directly on oven rack and toast, about 5 minutes.
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14
Heat remaining tablespoon of oil in the grill pan over medium-high heat.
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15
Add onions and cook until just beginning to brown but still crisp, about 1 minute.
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16
Remove from heat and season with salt, to taste.
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17
Take the reserved herb-oil mixture and brush the inside of both halves of bread.
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18
Slice steak thinly on the bias and place on the bottom half of the bread.
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19
Top with onions and then remaining bread.
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20
Slice into quarters and serve.
