Glaze

• 60 milliliters whole-grain mustard
• 2 tablespoons dry red wine
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

• 2 hanger steaks, each about 680 grams, center tendon removed (this will create 2 steak pieces), patted dry
• 2 yellow onions, cut crosswise into slices about 12 millimeters thick
• Extra-virgin olive oil
• Kosher salt
• 2 large red bell peppers
• 1 teaspoon balsamic vinegar
• Freshly ground black pepper
• 6 slices sourdough bread, each about 12 millimeters thick