In a small bowl, mix together the beer, minced garlic, and sriracha. Place the steak in a seal-able freezer bag and pour the beer mixture over the steak. Seal the bag, pushing out excess air from the bag, and place in the refrigerator for at least 4 hours (do NOT marinate overnight).
Take the steak out of the refrigerator, remove from the bag, season with salt and pepper, and place on a plate to come to room temperature, about one hour.
Saute the onions over medium heat until just softened. Turn off the heat and let the onions sit in the pan while you grill the steak.
Lightly oil the grates of the grill with canola oil or vegetable oil. Heat the grill to HIGH.
Brush the steak lightly with canola oil. Place on the grill, close the lid, and cook for 5 minutes. Turn down the grill only if it flares up. After 5 minutes, turn the steak with a pair of long tongs, and cook for 5 more minutes for medium (160 degrees F).
Remove from the grill to a clean plate and let rest for 5-10 minutes while you reheat the onions over medium-high heat. Top the steak with the onions, blue cheese, and arugula. Enjoy with a ice cold Miller Lite.