Add oil liberally to a skillet and set over medium-high heat. Season the steaks on one side with kosher salt, black pepper, garlic powder, and onion powder. When the oil begins to shimmer place the steaks, seasoning side down into the skillet. While they are searing you can season the other side with the same spice mixture. Cook 3-5 minutes per side depending on thickness. Cook the steaks to your preferred doneness. (I cooked mine medium rare but the recipe will work if you prefer to cook longer.)

Remove the steaks from the skillet and place on a plate to rest for 12 minutes before cutting into them.

Cut the onions in half and cut off the root and tip. This should allow you to peel the papery skin off. Slice the onions thin and place in a skillet with the butter, salt, and pepper. Start the onions over medium heat, cooking them until translucent, about 10 -15 minutes. Add the sugar and continue cooking the onions as they turn amber and golden. Occasionally you may need to deglaze the pan with a little bit of water as they caramelize, or they will burn. Caramelizing onions properly takes about 40 min- 1 hr because you will need to lower the heat and cook slowly to get them to turn golden brown. Stir in the lemon juice last and taste for salt and pepper. Set aside to cool.

Meanwhile, slice the steaks into 1/4-1/2 inch cubes and place into a bowl. Add 2-3 T. freshly chopped herbs to the bowl. Finally, when the caramelized onions are cool, add them to the bowl.

Add all of the ingredients to a blender and blend for 1 minute. Taste for seasoning. Pour this sauce into the bowl of steak ingredients and toss well with a spatula. Taste for seasoning. This mixture can now be chilled and held for up to 24 hours.

For the crostinis: Start a large skillet over medium-high heat on the stove. Take the baguette and cut it into coins, as seen in the photos. Butter each side of the coin with softened butter. Place the coins into the skillet and fry them on each side, similar to making a grilled cheese sandwich. I salt and pepper my coins while they are in the pan. You can also sprinkle on fresh herbs to make them extra pretty. Remove the coins when they are toasted and repeat until all of the crostinis are golden brown. Allow these to cool. These can be made 48 hours ahead of serving and held in Tupperware.

Place a mound of steak topping on each crostini. Top with additional chopped roasted piquillo peppers and a sprig of fresh thyme if desired. Serve immediately.