Steak, Red Onion Jam, Arugula, and Parmesan Crostini

1 baguette, sliced into ½-inch-thick slices
1 recipe Red Onion Jam (see recipe below)
2 (8-ounce) boneless rib eye steaks
¼ cup extra virgin olive oil,divided
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups roughly chopped arugula
6 ounces Parmigiano Regianno cheese, shaved

Preheat oven to 375 degrees. Place baguette slices on a baking sheet and bake until baguette slices are toasted and golden brown, about 7 minutes per side. Set aside until ready to assemble.

20 minutes before grilling, remove steaks from refrigerator and let sit at room temperature.
Heat grill to high. Brush the steak on both sides with 2 tablespoons of the oil and season with salt and pepper . Place on grill and cook until golden brown and slightly charred, 6 to 7 minutes. Turn over and continue grilling 5 to 6 minutes for medium rare. Transfer steaks to cutting board, tent loosely with foil, and let rest for 5 minutes. Slice into ¼-inch-thick slices.

Assembly:
Spread ½ tablespoon of red onion jam onto each baguette slice. Top with a slice of steak and transfer to serving platter. Sprinkle arugula over the top of the crostini and garnish with shaved parmesan. Drizzle with extra virgin olive oil and season with salt and pepper
8 servings

Red Onion Jam
3 tablespoons olive oil
3 red onions, thinly sliced
3/4 cup sugar
1/3 cup red-wine vinegar
3/4 cup dry red wine

Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 30 minutes.