Directions

1. Lay steak out on a cutting board. Use two forks to poke several holes in both sides of the steak. This will tenderize the meat and allow the marinade to go deeper. Transfer the steak to a gallon zip-top bag along with the Apothic Inferno wine, Worcestershire sauce, garlic and salt. Seal the top of the bag and shake to combine. Open a corner of the bag and squeeze out the air, allowing the marinade to cling to the steak. Move the bag into the refrigerator and marinate for 2 hours.
2. Preheat grill over high heat. Remove steak from marinade and drain. Discard marinade. Brush onion wheels and steak with oil. Grill the onions for approximately 3 minutes per side, or until they have softened. Grill the steak for 4 minutes per side for medium rare, 5 minutes per side for medium, and 6 minutes per side for well done.
3. Allow the steak to rest for 5 minutes before slicing. While the steak is resting, grill the ciabatta if desired. Thinly slice the steak and cut the onion wheels in half. Assemble sandwiches with layers of steak and onions and top with a slice of smoked gouda.