Grill the Steaks:

1. In a large, shallow baking dish or plastic bag, pour marinade over steaks. Marinate in refrigerator for 30 minutes.

2. Preheat an outdoor grill for medium to high heat.

3. Remove steaks; discard marinade.

4. Grill steaks to preferred doneness. Let steaks rest.

Create the Blue Cheese Topping:

1. In a food processor or blender, puree 1 Tbsp. garlic with the banana pepper juice & basil.

2. In a bowl whisk together the pepper/basil juice, creme fraiche, and blue cheese. Fold in the roasted peppers & banana peppers.

Grill the Ciabatta Rolls:

1. Split the 4 ciabatta rolls and rub lightly with 1/2 Tbsp. garlic and 1 Tbsp. olive oil.

2. Lightly grill the bread, a couple minutes on each side.

Combine the Ingredients:

1. In a large bowl, combine the red onion and parsley.

2. Slice the steaks against the grain in 1/4" strips.

3. Plate the steaks and drizzle with olive oil, black pepper, and a little salt. Top with the chunky blue cheese topping.

4. Serve with grilled ciabatta rolls on the side.