Steak Sandwiches with Pickled Onion and Herb Aioli

Name: Steak Sandwiches with Pickled Onion and Herb Aioli
Total time: 40 min
Yield: Serves 4 (serving size: 1 sandwich)
Ingredients: ¼ cup water; ¼ cup cider vinegar; 2 tablespoons sugar; 1 cup thinly sliced red onion; ¼ 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 ½ teaspoons olive oil; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 (12-ounce) French bread baguette; 1 cup arugula leaves

12 Ratings
8 Reviews

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.

By Ann Taylor Pittman

Recipe by Cooking Light August 2012

Gallery

Credit: Nigel Cox; Styling: Cindy Barr

Recipe Summary

hands-on:

21 mins

total:

40 mins

Yield:

Serves 4 (serving size: 1 sandwich)

Nutrition Info

Directions

Step 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.

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

Chef'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.

Nutrition Facts

Per Serving:

403 calories; fat 11.8g; saturated fat 2.5g; mono fat 5.9g; poly fat 1.9g; protein 30g; carbohydrates 43.4g; fiber 1.8g; cholesterol 37mg; iron 3.8mg; sodium 677mg; calcium 39mg.

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MyTastyRecipes

01/11/2014

This was DELICIOUS! I loved the aioli and the pickled onion! They really added flavor to the sandwich. I will definitely make this again.

KathrynNC

10/19/2013

These were even tastier than I had thought they would be! Had to use ciabatta bread (the grocery store here doesn't carry a decent french baguette) but it worked out fine. We will definitely make this again!! Served as a weekend lunch, so didn't do a side but if serving as a dinner would probably want one (just not sure what health side would go well with it).

sirrah231

07/01/2013

These were SO GOOD. Every bit is easy to make, just takes a bit of chopping and prep. Our onions ended up soaking for about an hour, so they were quite tasty. We were able to pack all the ingredients for lunch the next day, and the sandwiches were just as good.

johnsok5

03/02/2013

Very tasty sandwich. Pickled onion relish was excellent and really differentiated the sandwich!

lizardstew

08/30/2012

This was PHEnomenal. The bread was soft on the inside and crunchy on the outside, the onions were fresh and crisp tasty and the beef was perfect in this dish. I added some smoked paprika to the aioli and it was sooooo tasty! Served it with some fresh sliced pineapple.

dask109

08/06/2012

This was a fast and delicious weeknight meal.

beachgalny

08/03/2012

This sandwich was phenomenal! It's the first time--ever--that I've had flank steak in a recipe where we actually had leftovers (usually it seems to shrink up so it won't feed more than a 2 year-old child). The aioli was fantastic, the pickled onions extremely flavorful for such a quick prep, and the whole thing came together so fast! We had this on a parmesan peppercorn baguette from Wegman's, and I think the extra peppery flavor really complimented the arugula and the flavors of the other ingredients. When I ran out of baguette, I used the ingredients to make a wrap with a whole-wheat tortilla, and it was still fantastic. I'd gladly eat this for days!

carolfitz

07/27/2012

Easy, simple prep, nothing special to buy. The onions reminded us of the (more complex) pickled vegs you get in banh mi. Good choice on a hot night.

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Steak Sandwiches with Pickled Onion and Herb Aioli

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Steak Sandwiches with Pickled Onion and Herb Aioli

Account

Steak Sandwiches with Pickled Onion and Herb Aioli

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Steak Sandwiches with Pickled Onion and Herb Aioli