Here are the following ingredients:
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Follow these cooking methods/directions:
Combine 2 tbsp (30 mL) of the salad dressing, barbecue sauce and garlic in a sealable freezer bag. Pierce steak all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.
Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads for medium-rare 145°F (63°C) at the least.
Meanwhile, pan-fry onion in remaining dressing over medium heat in a skillet, stirring, for about 10 minutes or until soft and golden; set aside.
Transfer steak to a cutting board and let rest for 5 minutes. Carve steak across the grain into thin slices; layer onto bottoms of baguettes and top with the fried onions and arugula; top off with baguette tops.