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Steak Sandwiches with Pickled Onion and Herb Aioli

Photo: Nigel Cox; Styling: Cindy Barr
Hands-on time 21 mins
Total time 40 mins
Yield Serves 4 (serving size: 1 sandwich)
Principle 17: Herbs, garlic, and lemon juice combine with mayo for a sauce that makes the sandwich. Some other favorite secret-sauce ideas to mix with 1/4 cup canola mayo: 1 tablespoon pesto; 1 tablespoon Sriracha; 1 tablespoon grated onion and 1 teaspoon chopped capers; or 2 tablespoons chopped cilantro, 1 teaspoon lime juice, and 1 minced garlic clove.

Ingredients

  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 1/4 cup canola mayonnaise
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 pound flank steak, trimmed
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) French bread baguette
  • 1 cup arugula leaves

Nutrition Information

  • calories 403
  • fat 11.8 g
  • satfat 2.5 g
  • monofat 5.9 g
  • polyfat 1.9 g
  • protein 30 g
  • carbohydrate 43.4 g
  • fiber 1.8 g
  • cholesterol 37 mg
  • iron 3.8 mg
  • sodium 677 mg
  • calcium 39 mg

How to Make It

  1. Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion. Let stand at room temperature for 30 minutes.

  2. Preheat grill to medium-high heat.

  3. Combine mayonnaise and next 4 ingredients (through garlic).

  4. Rub steak evenly with oil; sprinkle with salt and pepper. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Cut steak across the grain into thin slices.

  5. Cut baguette in half lengthwise. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread, cut sides down, on grill rack; grill 1 minute or until toasted.

  6. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula. Spread mayonnaise mixture over cut side of top baguette half; place on sandwich. Cut into 4 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 www.choosemyplate.gov.