Grilled Vidalia Onion and Steak Sandwiches

• 34 cup cola
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh coarse ground black pepper
• 12 teaspoon salt
• 12 teaspoon ground chipotle chile pepper
• 4 garlic cloves, crushed
• 1 bay leaf, crushed
• 1 (1 1/2 lb) flank steaks, trimmed
• 34 cup minced arugula
• 12 cup low-fat mayonnaise
• 6 slices vidalia onions (1/2-inch thick slices)
• 6 kaiser rolls
• 12 slices tomatoes (1/4-inch thick slices)

1. To prepare the steak: combine the first 7 ingredient in a large zip-lock heavy duty plastic bag.
2. Add steak; seal bag and marinate in the refrigerator for 2 hours, turning the bag occasionally.
3. Remove the steak from the bag, reserving the marinade.
4. Pour the marinade into a microwave-safe bowl; microwave on HIGH for 2 minutes or until mixture comes to a boil; set aside.
5. Prepare grill.
6. To make the dressing: combine the arugula and mayonnaise; set aside.
7. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare (or desired degree of doneness).
8. Remove steak from grill; cover and let stand 5 minutes.
9. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade.
10. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.
11. Cut steak diagonally across the grain in to thin slices.
12. Spread 2 tablespoons dressing on bottom half of each roll; divide steak, tomato, and onion evenly among bottom halves of rolls.
13. Top with top halves of rolls.

cola, red wine vinegar, fresh coarse ground black pepper, salt, ground chipotle chile pepper, garlic, bay leaf, flank steaks, arugula, lowfat mayonnaise, vidalia onions, kaiser rolls, tomatoes

Taken from www.food.com/recipe/grilled-vidalia-onion-and-steak-sandwiches-162254 (may not work)