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1
To make the soy-ginger mayonnaise: Combine all ingredients in a small bowl and whisk until well blended.
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2
Cover and refrigerate until ready to use.
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3
You can make this up to one day in advance, and it really tastes best if you make it early so all the flavors come together.
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4
To make the sandwiches: Season your flank steak with garlic salt, salt and pepper.
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5
If youre using a cast iron skillet, heat it to blazing hot first, add the oil and then add your flank steak.
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6
If youre using an outdoor grill, you can skip the oil and just season the meat.
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7
Either way, cook your flank steak over high heat until the outside is seared and the inside is medium-rare.
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8
Remove from the heat and allow it to rest on a cutting board for 10 minutes.
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9
If you have a piece of foil handy, throw it over the steak to keep it warm.
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10
While the steak is resting, prep the rest of the sandwich.
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11
Slice your baguette in half lengthwise and toast each half on the grill or in a dry skillet or griddle until lightly toasted.
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12
Spread each half liberally with soy-ginger mayonnaise.
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13
Cutting across the grain and on a bias (45 degree angle), thinly slice your flank steak and place it on the bottom half of the baguette.
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14
Top the steak with purple onion and arugula and put the lid on it.
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15
Gently press the sandwich to bring it all together, then slice into 4 to 6 segments and serve immediately.
