Method
1 Blend or process basil, hazelnuts and 2 tblsps of oil until smooth. Transfer to a small bowl and stir in mayonnaise. Cover and refrigerate until required.

2 Combine chopped garlic, oregano, parsley and remaining oil in a medium bowl. Add steaks and toss to coat all over in herb mixture. Cover and refrigerate for 10 minutes.

3 Meanwhile, melt butter in a frying pan. Add onions and cook, stirring occasionally, for about 10 minutes, or until soft and lightly browned. Add vinegar and sugar. Cook, stirring, for about 5 minutes, or until browned and caramelised. Remove from heat. Add sun-dried tomatoes.

4 Cook zucchini and capsicum in a heated oiled grill pan until tender. Remove from pan and cover to keep warm. Toast focaccia cut-side down in same heated grill pan until lightly browned.

5 Place steaks in a heated oiled grill pan. Cook for about 30 seconds on each side, or until browned. Do not over-cook steaks.

6 Layer rocket, steaks, zucchini and capsicum on each focaccia half. Top with basil mayonnaise and onions, to serve.