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
-
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.
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For the sauce, whisk together sour cream, horseradish, rosemary, lemon juice, and Worcestershire; season with Tabasco sauce, salt, and pepper.
-
Prepare grill for two-zone grilling, heating one side to high heat and the other side to medium-low. Brush grill grate with oil.
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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.
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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.
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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.
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Top baguette slices with steak, arugula, pickled onions, and sauce.