Categories: Sandwiches/Wraps

Ingredients

• FOR THE ONIONS, WHISK:
• 1⁄2 cup cider vinegar
• 1 Tbsp. sugar
• 1 Tbsp. kosher salt
• 1 cup thinly sliced red onions
• FOR THE SAUCE, WHISK:
• 1⁄4 cup sour cream
• 1 Tbsp. prepared horseradish
• 1 Tbsp. chopped fresh rosemary
• 1 tsp. fresh lemon juice
• 1 tsp. Worcestershire sauce
• Tabasco sauce, kosher salt, and black pepper to taste
• FOR THE STEAK, THINLY SLICE:
• 1 1⁄2 lb. flank steak
• 2 Tbsp. olive oil, divided
• 6 slices baguette (bias-sliced 1/2-inch thick)
• 1 1⁄2 cups baby arugula

Directions

1. For the onions, whisk together vinegar, sugar, and 1 Tbsp. salt in a bowl until sugar dissolves. Add onions; let stand at least 15 minutes. Drain onions when ready to serve.

2. For the sauce, whisk together sour cream, horseradish, rosemary, lemon juice, and Worcestershire; season with Tabasco sauce, salt, and pepper.

3. Prepare grill for two-zone grilling, heating one side to high heat and the other side to medium-low. Brush grill grate with oil.

4. For the steak, thinly slice steak against the grain, then place in a single layer on a baking sheet, and drizzle with 1 Tbsp. oil; season with salt and pepper.

5. Place steak strips on high-heat side of grill; grill, uncovered, 2–3 minutes. Flip steak and grill an additional 2–3 minutes for medium doneness.

6. Brush baguette slices with remaining 1 Tbsp. oil. Place bread on medium-low heat side of grill; grill, uncovered, until toasted, 1–2 minutes per side.

7. Top baguette slices with steak, arugula, pickled onions, and sauce.

Email to a friend | Print this recipe | Back