Prepare Chimichurri: In a blender, combine roasted red peppers, parsley, red wine vinegar, smoked paprika, garlic, lemon juice, pepper, salt, and Korean chili flakes. Blend until smooth, then slowly add olive oil to achieve a vibrant consistency.

Caramelize Onions: Heat unsalted butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until they turn golden brown (about 20 minutes). Sauté with balsamic vinegar and brown sugar for 2 more minutes.

Mix Garlic Butter: Soften unsalted butter in a bowl, mix with minced garlic and fresh parsley.

Grill Steaks: Preheat grill to 500°F. Season steaks with salt and pepper and grill for 4-5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.

Prepare the Crostini: Preheat oven to 400°F, slice baguette into ½-inch pieces, brush with olive oil, and bake until golden (1-2 mins per side).

Assemble Crostini: Layer sliced steak on toasted baguette, followed by caramelized onions and garlic butter, then top with chimichurri.