Note, this is a bit of multi-tasking recipe (although nothing complicated) so you'll need to be doing steps 2,3 & 4 all at the same time.

• Remove your steak from the fridge, remove the packaging and leave to sit for about 10 minutes to come up to room temperature.
• Pre-heat your oven to 220°C/200°C fan, once warm cook the ciabatta for 8-10 minutes.
• Make the spicy onion chutney by first heating the olive oil (2 tsp) in a small saucepan. Once hot, turn the heat to low-medium and add the onion (100g) and chilli (1 tsp) and cook for 10 minutes until starting to brown (looking almost burnt but not quite). Stir it regularly to ensure that it doesn't stick. After 10 minutes add the apple cider vinegar (1 tbsp) and brown sugar (½ tbsp) and stir to combine. Season with salt to taste and then remove from the heat.
• While the onions are cooking, cook your steak. Rub both sides of the steak with a little olive oil and season with a pinch of salt. Heat a saucepan over a medium-high heat and once hot add the steak. Leave the steak to cook for 2 minutes (rare - that's what I went for), 3 minutes (medium) or 4 minutes (well-done) then flip it over and cook for the same amount of time again. Once cooked remove the steak from the heat, wrap it in foil and leave to rest for a few minutes. If you want the cheese to melt onto the steak then lay it on top before resting and it will melt as the steak rests.
• Carve your steak into slices, cut you ciabatta in half and then lay out the steak, sliced cheese and top with the onion relish. Cut into four portions.
• Serve.