Eddie and I often would make a quick sandwich for lunch, grab a yogurt, and finish our bag with a fruit. When I decided to make this sandwich for dinner, I was a bit hesitant to make just another sandwich. This recipe, however, looked and sounded interesting enough with the pickled onion and the herbed aioli. This came out to be one of the best sandwiches we had ever made at home.

The pickled onions were sweet, surprisingly, because “pickled” to me meant tart. I didn’t follow the recipe through and through, using dried herbs instead of fresh. So even though I knew my herb aioli was going to be great, I also wondered how different it would be with the fresh herbs. I served the sandwich with some oven-fried crinkle fries.

This recipe came from Cooking Light, August 2012. 4 servings.

Steak Sandwich + Pickled Onion + Herb Aioli

Steak Sandwich + Pickled Onion + Herb Aioli


  • 1/4 cup water
  • 1/4 cup cider vinegar [I used apple cider vinegar since I already had it.]
  • 2 tbsp sugar
  • 1 cup thinly sliced red onion
  • 1/4 cup canola mayonnaise [Used regular mayonnaise]
  • 1 tbsp chopped fresh thyme [I used 1 tbsp Mediterranean spice mix instead of the thyme and tarragon.]
  • 1 tbsp chopped fresh tarragon
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1lb flank steak, trimmed
  • 1 1/2 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 (12oz) French bread baguette [We just used whole wheat sandwich slices instead, and just made individual sandwiches.]
  • 1 cup arugula leaves [Boston lettuce leaves]


  • 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. 
  • Combine mayo and the next 4 ingredients (through garlic). 
  • Heat a grill pan on medium-high heat. Rub steak evenly with oil; sprinkle with salt and pepper. Place steak on grill pan; grill 5 minutes on each side or until desired degree of doneness. Remove from pan; 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 pan; 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.