Steak Sandwiches with Pickled Onion and Herb Aioli

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