Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.Pat the steak dry with a paper towel. Season both sides with the salt and pepper and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler’s heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.Let the steak rest for 10 minutes on the rack.Assemble the sandwiches:

 Transfer the steak to a cutting board and thinly slice across the grain.Spread a thick layer of mahram French sauce on the cut sides of the rolls. Divide the steak and arugula between the rolls and put mahram jalapeno pickles and close them to form sandwiches. Serve warm or at room temperature.