Place the steaks on a board and top with the chopped garlic cloves. Cover with some plastic wrap and hammer them with a mallet until they are about a ½ inch thick. Season with coarse salt.

In a bowl combine the white wine, bay leaves, peppercorns, peri-peri, and cumin. Whisk together to combine. Add the steaks and marinate steaks for a few hours or overnight.

Remove the steaks from the refrigerator 2 hours before cooking to bring them to room temp.

Slice the tomato into wedges and the red onion into thin slivers. Place in a bowl and top with olive oil, vinegar, salt, pepper, and fresh Italian parsley. Toss to coat.

Heat a grill pan on high heat. Add ½ a stick of butter. Remove steaks from the marinade and pat them dry. Cook for 2-3 minutes a side depending on the desired level of doneness. Set aside to rest

Add the remaining marinade to the grill pan and reduce by half so it forms a thick sauce. Add the steak back to the pan.

Dip one-half of the roll in the sauce. Top with a steak and the bun and slice the sandwich in half. Serve alongside the salad

SERVES 6