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Follow these cooking methods/directions:
Combine Spanish onion, rosemary, garlic, mustard seeds, pepper, red wine, teriyaki sauce and olive oil in a large sealable freezer bag or container. Pierce steak all over with a fork and add to bag, massaging with marinade; seal and refrigerate for 4 to 12 hours.
Red Onion Relish: Meanwhile, heat oil over medium heat in a large sauté pan or skillet; cook red onion, stirring, for about 5 minutes or until softened. Add the vinegar and boil, stirring often, until the liquid is reduced by half. Add the honey and boil gently, stirring often, for about 5 minutes or until thickened and the honey coats the onion. Remove from heat and set aside.
Remove the steak from the marinade; discard marinade. Pat steak dry with paper towel and season all over with salt and pepper to your taste.
Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, slice focaccia and warm in toaster or oven. Cut tomato in half crosswise and place on a rimmed baking sheet. Broil for 3 to 5 minutes or until lightly browned. Let cool slightly. Chop tomato into chunks.
Carve steak thinly across the grain into short thin strips; layer on warmed focaccia. Top with chunks of tomato and Red Onion Relish.