To prepare the onion rings, combine the flour and Man Grind or chipotle and lime salt (I personally prefer the chipotle and lime salt) in a bowl.

Heat the oil in a deep pot.

Line a baking rack with a few layers of paper towels.

Slice the onion into rings at least 5mm thick and dip into the flour mixture, pop aside on a large plate.

Mix the egg and milk into the remaining flour mixture until it forms a smooth batter.

Dip the floured onion rings into the batter one at a time and gently place into the oil with tongs.

Once the onion ring starts turning golden, gently turn with tongs.

Cook the rings in small batches about 6-8 rings at a time, being careful not to over crowd the pot.

They will be ready once floating on the surface and nice and golden in colour on both sides.

Remove with a slotted spoon draining off excess oil and place on the paper towel lined rack.

Sprinkle with extra chipotle and lime salt.

Mix the aioli and man rub together in a small bowl.

Preheat the oven on grill at 200 degrees.

Cut the buns in half and place the cut side up on a baking tray, spread with herby mustard butter and place a slice of cheese on each base bun half.

Grill until golden and the cheese has melted.

Slice the steak into strips and pan fry quickly on each side in a little herby mustard butter.

Layer the steak, onion rings and lettuce onto the cheese.