Place the onions and olive oil in a saucepan over a medium heat. Cover and cook for 15 minutes. Uncover and cook for 10minutes. Stir in the balsamic vinegar and cook for 2 minutes.
Combine the aioli dressing and mustard. Set aside. Toast the bread until golden.
Cut each steak in half crossways. Season with salt and pepper. Heat a large frying pan over a high heat. Add a little oil to grease. In batches, cook the steak for 1 minute each side or until golden.
Place a slice of chargrilled capsicum and some rocket leaves on each slice of toasted bread. Top with two pieces of schnitzel, some onion and aioli. Season with pepper to serve
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