Steak Sandwiches with Pickled Onion and Herb Aioli

Photo: Nigel Cox; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 21 Minutes
Total: 40 Minutes

Nutritional 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

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

Preparation

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.

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.

Ann Taylor Pittman,

August 2012