Preheat a cast iron pan or griddle over medium heat.
Using a bread knife, cut 6 slices of focaccia bread ¾" thick and 4" long.
On one side, lightly drizzle with olive oil and grill on the griddle or in a cast iron pan until golden brown a crispy, about 2-3 minutes. Flip over and cook 1-2 mintues. Remove from pan.
Remove the outer husk of the garlic clove and remove the nubby end with knife. Rub the blunt (cut end) of the garlic on the toasted side of the bread, being sure to cover the enitre side. Repeat will all pieces.
Quickly heat the steak in the same pan (if using leftovers) until just warmed through, about 30 seconds - 1 minute, being careful not to overcook. Remove from the pan and set aside.
Top each piece of toasted bread with ⅙ of the burrata (about 1½tablespoons)
Add 1 slice of the warmed steak
Drizzle with a 2 -3 teaspoons of the chunky garlic chili sauce, sprinkle with more red chili or red bell pepper and finish with flaked sea salt, if desired.
Serve with lemon wedges on the side.