NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

1 cup yellow onion

1 slice sprouted grain bread

0.25 tbsp extra virgin olive oil

1 cup baby arugula

1 tbsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Thinly slice the yellow onion into half-moons and the flank steak into thin strips against the grain.

• 2

  Heat 0.25 tbsp of olive oil in a non-stick skillet over medium heat, add the onions, and cook for 10-12 minutes until soft and golden brown.

• 3

  Remove the onions from the pan and set aside.

• 4

  Increase the heat to medium-high and add the remaining 0.25 tbsp of olive oil.

• 5

  Season the steak strips with sea salt, black pepper, and garlic powder, then sear in the hot skillet for 2-3 minutes until tender and browned.

• 6

  Lightly toast the sprouted grain bread slices until they are crisp.

• 7

  Spread the Dijon mustard onto one slice of bread, then layer with baby arugula, the seared steak, and the caramelized onions.

• 8

  Close the sandwich with the remaining slice of bread and slice in half to serve.