Nutrition Information Serves: 4| Serving Size: 1 sandwich Per serving: Calories: 358; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 45mg; Sodium: 674mg; Carbohydrate: 39g; Dietary Fiber: 2g; Sugar: 1g; Protein: 25g Nutrition Bonus: Potassium: 387mg; Iron: 14%; Vitamin A: 10%; Vitamin C: 13%; Calcium: 6%

1 (12-ounce) boneless beef sirloin steak (about 1 inch thick), trimmed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons canola mayonnaise
2 tablespoons refrigerated pesto sauce
1 (12-ounce) piece white or whole-grain baguette, split in half horizontally
1 cup packed baby arugula (about 1 ounce)
3 (1/8-inch-thick) red onion slices
2 plum tomatoes, thinly sliced lengthwise

1 (12-ounce) boneless beef sirloin steak (about 1 inch thick), trimmed 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons canola mayonnaise 2 tablespoons refrigerated pesto sauce 1 (12-ounce) piece white or whole-grain baguette, split in half horizontally 1 cup packed baby arugula (about 1 ounce) 3 (1/8-inch-thick) red onion slices 2 plum tomatoes, thinly sliced lengthwise

Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper. Add steak to pan, and cook 2 1/2 minutes on each side or until desired degree of doneness. Remove the steak from pan, and let stand 5 minutes. Cut steak across grain into thin slices.

Combine mayonnaise and pesto, stirring until well blended. Spread mayonnaise mixture evenly over cut sides of bread. Layer bottom half of bread with arugula, red onion, steak, and tomato; top with top half of bread. Cut sandwich diagonally into 4 equal pieces.