Steak Sandwiches



  • ¼ c. water
  • ¼ c. cider vinegar
  • 2 T. sugar
  • 1 c. thinly sliced red onion
  • ¼ c. canola mayonnaise
  • 1 T. chopped fresh thyme
  • 1 T. chopped fresh basil
  • 1 T. lemon juice
  • 1 garlic clove, minced
  • 1 lb. flank steak, trimmed
  • 1-½ tsp. olive oil
  • salt and pepper to taste
  • 1 ( 12 oz) French bread baguette, cut into 4 pieces
  • 1 c. fresh baby spinach leaves


Combine first 3 ingredients in a microwave saft bowl. Microwave for 2 minutes on high or until boiling. Stir in onion and let stand at room temperature for 30 minutes.
Preheat grill to medium-high heat.
Combine mayo with the next 4 ingredients ( through garlic) and set aside.
Rub steak evenly with oil and sprinkle with salt and pepper. Grill until desired doneness.
Let steak stand for 10 minutes. Slice thinly across the grain.
Hollow out each baguette piece on top and bottom. Place baguettes, cut side down on grill rack and cook for 1-2 minutes or until toasted.
Drain onion mixture and discard liquid.
Place steak on bottom halves of baguette. Top with onion and spinach. Spread mayo mixture over top halves of baguette; place on sandwiches.

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