Steak Sandwich

Wash and Dry Your Produce.
Preheat oven to 475° F and line a baking sheet with aluminum foil.
Add water and a few ice cubes to the sliced onions.
Peel, then quarter the carrots lengthwise (you want all the carrots to be uniform in size to cook evenly).
Juice the lemon into a bowl to make about 2.5 Tbsp. of juice.
Pat the steak dry and lightly score it on both sides using a crosshatch pattern.
Season the steak with salt and pepper, then rub with a little olive oil.

Roast the Carrots
Place the carrots on the prepared baking sheet.
Drizzle with olive oil, season with salt and pepper, toss to thoroughly coat, and arrange in a single layer.
Roast until browned and tender when pierced with a fork; 15-18 minutes depending on size of carrots.
Remove from the oven and top with ½ Tbsp. of the lemon juice.

Make the Dressing
Using a whisk or fork, blend the mustard into the remaining lemon juice until smooth.
Next, slowly whisk in ¼ cup olive oil, followed by ½ of the parmesan cheese, mixing until well combined.
Season with pepper to taste.

Cook the Steak
Heat a medium pan over medium-high heat until hot (no oil).
Cut the steak in half and add both pieces to the pan cooking 1-2 minutes per side for medium doneness.

Toast the Bread
Drizzle the cut sides of the ciabatta rolls with olive oil.
Toast the bread in the oven for 1-2 minutes.
-OR-
Heat the same pan you used for the steak, over medium heat.
Drizzle the cut sides of the ciabatta rolls with olive oil and place cut side down in the pan.
Working one roll at a time, cook until golden brown and crisp, 3-5 minutes.
Press the rolls down into the pan with a spatula occasionally to make sure they get evenly toasted.

Plating
Slice the steak as thinly as you can, making sure to cut across the grain.
Place rolls cut side up and drizzle with