Heat 1 tablespoon of extra virgin olive oil in a 10-inch skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-30 minutes. Set aside. This step can be done a day ahead of time.
Prepare and Roast the Potatoes:
If desired, soak the potato pieces in cold water for 30 minutes, then drain and pat them dry. Toss the potatoes with 1 tablespoon of extra virgin olive oil and homemade seasoned salt.
For Air Fryer: Roast in the air fryer at 360°F for 20-25 minutes.
For Oven: Roast on a foil-lined, nonstick-sprayed baking sheet at 425°F for 30-40 minutes, stirring once or twice. Set aside. This step can also be done ahead of time.
Grill the Steak:
Rub the steak with the remaining 1 tablespoon of extra virgin olive oil and season generously with steak seasoning on both sides.
Heat the grill on high until it reaches 500°F, then turn one burner down to low. Grill the steak on the high-heat side for 1-1/2 minutes per side, keeping the lid closed between flipping. Move the steak to the low-heat side and grill for an additional 2 minutes per side for medium-well, again with the lid closed. Let the steak rest for at least 10 minutes before slicing into strips against the grain. This step can be done a day ahead of time.
Assemble the Bowls:
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