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If desired, partially freeze steak for easier slicing. Trim fat from steak. Thinly slice steak across the grain into bite-size strips. In a medium bowl combine vinaigrette, red pepper and garlic. In a small bowl combine 1 tablespoon of the vinaigrette mixture and the mayonnaise dressing. Cover and chill.
Add steak strips to the remaining vinaigrette mixture; stir to coat evenly. Cover and then marinate in the refrigerator for 1 hour. Drain steak strips, discarding marinade.
In a large nonstick skillet cook steak strips and onion in hot oil over medium-high heat for 2 to 3 minutes or until meat is brown and onion is crisp-tender.
To assemble, spread mayonnaise dressing-vinaigrette mixture evenly onto one side of each bread slice. Top with lettuce and basil. With a slotted spoon, divide steak and onion mixture among the bread slices.