- 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
- 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
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.
Preheat grill to medium-high heat.
Combine mayonnaise and next 4 ingredients (through garlic).
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.
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.
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.
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.