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Steak Baguettes with Pesto Mayo

Photo: Levi Brown; Styling: Angharad Bailey
Hands-on time 20 mins
Total time 20 mins
Yield 4 servings (serving size: 1 sandwich piece)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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