Grilled Vidalia Onion and Steak Sandwiches

Ingredients

• 0.8 cup arugula minced
• 1  bay leaf crushed
• 0.8 cup coca-cola 
• 1.5 pound flank steak trimmed
• 4  garlic cloves crushed
• 0.5 teaspoon chipotle chili powder 
• 1 teaspoon coarsely ground pepper black
• 0.5 cup mayonnaise low-fat
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 12 ounce kaiser rolls 
• 3 inch tomatoes 
• 3 inch vidalia onion 

Equipment

• bowl
• grill
• ziploc bags
• microwave

Directions

1. To prepare steak, combine first 7 ingredients in a large zip-top plastic bag.
2. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally.
3. Remove steak from bag, reserving marinade.
4. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.
5. Prepare grill.
6. To prepare dressing, combine arugula and mayonnaise; set aside.
7. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness.
8. Remove steak from grill; cover and let stand 5 minutes.
9. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade.
10. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
11. Cut steak diagonally across grain into thin slices.
12. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.
13. Wine note: A great steak sandwich like this one deserves a rich, fleshy red wine--one that will stand up to the savoriness of the grilled onions and the sweet meatiness of the steak. Since this is a sandwich, the wine shouldn't break the bank. My top choice: a California merlot. The Chateau Souverain Merlot 2001 (Alexander Valley, California, $1
14. is smooth, with hints of blackberries, plum, sage, and mushrooms. -Karen MacNeil