Steak Sandwiches with Pickled Onion and Herb Aioli

Ingredients

• 1 cup arugula leaves 
• 0.3 teaspoon pepper black freshly ground
• 12 ounce bread baguette french
• 0.3 cup cider vinegar 
• 1 pound flank steak trimmed
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 1.5 teaspoons olive oil 
• 1 cup onion red thinly sliced
• 2 tablespoons sugar 
• 0.3 cup water 

Equipment

• bowl
• grill
• microwave

Directions

1. Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Stir in onion.
2. Let stand at room temperature for 30 minutes.
3. Preheat grill to medium-high heat.
4. Combine mayonnaise and next 4 ingredients (through garlic).
5. Rub steak evenly with oil; sprinkle with salt and pepper.
6. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness.
7. Remove from grill; let stand 5 minutes.
8. Cut steak across the grain into thin slices.
9. 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.
10. Place bread, cut sides down, on grill rack; grill 1 minute or until toasted.
11. Drain onion mixture; discard liquid. Arrange steak evenly over bottom half of baguette; top evenly with onion and arugula.
12. Spread mayonnaise mixture over cut side of top baguette half; place on sandwich.
13. Cut into 4 pieces.