Meat platter with steak

Ingredients:

• 2 ribeye steaks, weighing 450 g each, 2 cm thick.
• 2 large onions, sliced ​​into 1cm thick circles.
• 2 tablespoons lemon pepper
• 4 tbsp olive oil + extra for drizzling
• 1 loaf of crusty bread
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 3 tbsp. prepared horseradish
• 1 teaspoon Worcestershire sauce
• 0.5 tsp freshly ground black pepper
• 1 head lettuce, leaves separated
• 2 tomatoes, sliced ​​into circles
• 170 g white cheddar, thinly sliced
• 2 green onions, thinly sliced
• Sea salt, for sprinkling

Preparation:

1. Preheat oven to 200°C.
2. Preheat a grill or grill pan to medium heat. Season the steak and onions with lemon pepper and a generous pinch of coarse salt.
3. Brush the grill generously with half the olive oil and cook until desired doneness, 4-5 minutes per side for medium rare. Transfer the steaks to a cutting board, cover with foil, and let rest for about 10 minutes. Add the remaining oil to the grill and cook the onions until softened and charred in spots, 4-5 minutes per side. Remove from the grill and set aside.
4. Meanwhile, wrap the bread in foil and place in the oven until warm and crispy, about 10 minutes.
5. In a bowl, combine sour cream, mayonnaise, horseradish, Worcestershire sauce, black pepper, and a generous pinch of coarse salt. Set aside.
6. Slice the steak and arrange it in the center of a cutting board or serving platter. Separate the onion into rings and arrange them in one corner of the board. Slice the bread and arrange them along one side of the board. Fill the gaps with lettuce, tomatoes, and white cheddar. Sprinkle the steak with green onions and sea salt and drizzle the board with olive oil. Place a bowl of dressing on the board.
7. Invite guests to assemble their own salad or sandwich with their desired toppings.