Grilled Cheese Steak Sandwich

1 pound skirt steak

1 1/2 cups cola

1 Tablespoon balsamic glaze

1 onion

2 Tablespoons butter

1/2 teaspoon sugar

1/4 cup Kendall Jackson Pinot Noir

4 slices fontina cheese

2 large slices rye bread or any rustic bread

Olive oil for the panini press

1. Place the skirt steak in a shallow dish and add the cola and balsamic glaze.
2. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
3. Slice the onion into thin slices.
4. Heat a saute pan over a medium heat and add the butter. Once melted turn the heat to low and add the sliced onions.
5. Cook for about 10 minutes until they begin to darken. 
6. Add the wine and the sugar to the onions and cook for a further 30-40 minutes or until the onions are dark and sticky like a jam. 
7. Take the steak from the marinade and heat a large saute pan over a high heat, add 1 Tablespoon olive oil to it and then add the steak.
8. You may have to cut it to make it fit and that's okay. This part could also be done over a barbecue.
9. Sear the meat over a high heat for about five minutes each side or longer if you like it more well done.
10. Let the steak rest for five minutes then slice across the grain into thin strips.
11. Heat a panini press until it's ready. Brush the bread with a little olive oil and place about two tablespoons of the onions onto the bottom slice of bread.
12. Next lay the sliced steak onto the onions and top with the sliced cheese.
13. Place the other slice of bread on top and brush with olive oil.
14. Once the panini press is hot enough, place the sandwich onto the grills and cook for about 8-10 minutes. 
15. Let rest for five minutes and serve warm.