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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 21 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 11.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 30g
  • Carbohydrate: 43.4g
  • Fiber: 1.8g
  • Cholesterol: 37mg
  • Iron: 3.8mg
  • Sodium: 677mg
  • Calcium: 39mg

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.
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.

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