To make the Chimichurri:
1) In a small bowl, combine the cilantro, parsely, oregano, garlic, onion, Fresno pepper, and olive oil. Season with salt and let sit for 30 minutes.
2) Stir in the vinegar. Just before serving, taste and reseason with salt if needed.
To make the Sandwiches:
1) Coat a large sauté pan with olive oil and toss in the onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the onion until soft, aromatic and lightly browned, 12 to 15 minutes. Transfer to a small bowl and reserve. Wipe out the pan with a paper towel, but don't wash it.
2) Preheat the broiler. Season the steak generously with salt and let sit for 10 minutes before cooking.
3) Coat the pan used for the onion with olive oil and place over high heat. You want to get it REALLY hot; the oil should almost be smoking. Working in batches so you don't crowd the pan, cook the steak slices for about 1 minute on each side. Reserve the cooked slices and repeat until all the steak is cooked.
4) Cut the rolls in half and toast under the broiler.
5) Divide the steak evenly among the 4 rolls. Arrange the sautéed onion in an even layer on top of the steak, then drizzle the meat with the chimichurri. Place 2 slices of Camembert on each sandwich and transfer to the broiler for 1 to 2 minutes, or until the cheese is really nice and melty.
6) While the cheese melts, coat a nonstick sauté pan with olive oil and bring to medium heat. Crack the eggs into the pan and fry until the whites are cooked through but the yolks are still runny.
7) Top each sandwich with a sunny-side up egg and finish with a BIG drizzle of the chimichurri. Close the sandwich, squish it, get lots of napkins, and eat the deliciousness.
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