Start by marinating your steak with the Everglades Steakhouse Marinade. Let rest in fridge for a few hours.
Make your garlic aioli. Mince and smash the garlic into an almost paste, add to mayo along with the minced parsley. Let rest in fridge until its time to use
Slice red onions and start to cook in a large skillet over medium low heat with a splash of olive oil and a few good shakes of Everglades.
Slowly caramelize- this should take about an hour.
Once all the onions are caramelized add a splash of red wine vinegar, stirring well.
After about 5 minutes remove from heat and add butter. Stir around till butter is melted.
Cook your steak by whatever method you would like – we used a cast iron griddle on the stove, but you can always crank up the grill and cook it that way. Once finished cooking slice into pieces
Start broiler on oven
Try to remove most of the edges of the brie. Slice into pieces.
Slice bread in half. On one side spread a layer of the garlic aioli, on the other place the slices of brie leaving spaces between the brie.
Place both sides in the oven under the broiler till the brie has melted. This does not take long so watch very carefully. Remove from the oven.
Spread the brie till it is an even layer on the bread.
Top the brie with the caramelized onions and arugula.
Top the Garlic aioli with the steak. Flip them together and slice it up.
