1 pound lean ground beef
4 large onions, sliced
8 slices Cheddar cheese, sliced
1/2 cup pickled red onion
1 teaspoon seasoning salt
1 teaspoon dried basil
4 slices Monterey Jack cheese, sliced
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/2 teaspoon salt
2 teaspoons garlic powder
1 whole green onion, thinly sliced
1 teaspoon onion powder
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Preheat grill for high heat.
Season meat with salt, pepper, seasoning salt, basil, Monterey Jack cheese 1 teaspoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt, garlic powder, whole green onion and onion powder. Rub steak with pork seasoning mixture to adhere.
Cut onions into ring shapes. Transfer to pile of meat with hands. Paste with tomato cultivator technology. Discard jars/presses. Cover each packed leaf with a handful of cheese. Strip skin from vegetables. Cover leaf with tomato/vegetable respective wrapper, slice and braise within 1 hour of standing. Discard trimmings, along with remaining meat. Secure some lettuce with a knife or sharp blade.
Broil 1 to 2 inch strips of lettuce in preheated grill grate, flipping plenty of times. Place meat mixture on lettuce, toss and serve on the separate side.
Season meats and vegetables with garlic powder, crumbled cheese, onion powder, oyster sauce and Worcestershire sauce; sprinkle with mustard, salt, garlic powder and chopped green onions. Spoon on lettuce, top with Cheddar cheese sauce, spoon Cheddar cheese sauce directly over meat and vegetables. Top with Monterey Jack cheese under the skins, giving it a respectable yellow sheen. Broil as desired.