- 1 tablespoon olive oil
- 1/2 pound flank steak
- kosher salt and black pepper
- 1 baguette, cut crosswise into 4 pieces
- 8 ounces sliced Brie
- 1 cup baby arugula
- 1/4 small red onion, sliced
- Heat the oil in a large skillet over medium-high heat.
- Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook, 4 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Split the baguette quarters and form sandwiches with the steak, Brie, arugula, and red onion.