Steak Baguettes with Pesto Mayo

Steak Baguettes with Pesto Mayo Recipe
Photo: Levi Brown; Styling: Angharad Bailey
Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite than you get with cuts like flank steak.

Yield:

4 servings (serving size: 1 sandwich piece)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 346
Fat 9.1 g
Satfat 1.6 g
Monofat 4.6 g
Polyfat 1.4 g
Protein 21 g
Carbohydrate 41.4 g
Fiber 2.3 g
Cholesterol 26 mg
Iron 3.3 mg
Sodium 701 mg
Calcium 41 mg

Ingredients

1 (12-ounce) boneless beef sirloin steak (about 1 inch thick), trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons canola mayonnaise
2 tablespoons refrigerated pesto sauce
1 (12-ounce) piece white or whole-grain baguette, split in half horizontally
1 cup packed baby arugula (about 1 ounce)
3 (1/8-inch-thick) red onion slices
2 plum tomatoes, thinly sliced lengthwise

Preparation

1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices.

2. Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with top half of bread. Cut sandwich diagonally into 4 equal pieces.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jackie Newgent,

August 2011
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