NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1 slices sprouted grain bread

0.5 cup yellow onion

0.25 tsp ghee

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

1 cup arugula

PREPARATION

• 1

  Thinly slice the yellow onion into half-moons.

• 2

  Heat ghee in a small skillet over medium-low heat, add the onions, and cook until they are soft and golden brown, approximately 15 minutes.

• 3

  Deglaze the onion pan with balsamic vinegar, stirring to scrape up any browned bits, then remove from heat and set aside.

• 4

  Season the flank steak evenly on both sides with the sea salt and black pepper.

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board and let it rest for 5 minutes.

• 7

  Slice the rested steak thinly against the grain to ensure maximum tenderness.

• 8

  Toast the sprouted grain bread slices until they are golden and crisp.

• 9

  Assemble the sandwich by layering the fresh arugula, sliced steak, and warm caramelized onions between the toasted bread slices.