NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 slice Sourdough bread

0.5 medium Yellow onion

1 tsp Extra virgin olive oil

1 tsp Balsamic vinegar

0.5 cup Arugula

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the yellow onion into uniform half-moons.

• 2

  Heat 0.5 tsp of olive oil in a skillet over medium-low heat, add the onions and a pinch of salt, and cook for 15 minutes until deeply caramelized.

• 3

  Stir the balsamic vinegar into the onions to deglaze the pan, cook for 1 more minute, then set the onions aside.

• 4

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

• 5

  Wipe the skillet clean, add the remaining 0.5 tsp of olive oil, and increase heat to medium-high.

• 6

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

• 7

  Toast the sourdough slice until golden and spread the Dijon mustard evenly across the surface.

• 8

  Thinly slice the steak against the grain to ensure maximum tenderness.

• 9

  Assemble the sandwich by layering the arugula, sliced steak, and caramelized onions onto the toasted sourdough.