Cut the onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place in a non-reactive shallow dish, such as a glass pie plate. Add the lemon juice, vinegar, sugar, salt and mustard powder and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
In a small bowl combine the rub ingredients. Brush both sides of the steaks with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (230°C to 290°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Strain the onions in a fine-mesh sieve. Serve the steaks warm with the pickled onions on top.
Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Strain the onions in a fine-mesh sieve. Serve the steaks warm with the pickled onions on top.
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