NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 slice sourdough bread

0.5 medium yellow onion

1 tsp extra virgin olive oil

1 cup baby arugula

1 tbsp plain Greek yogurt

1 tsp prepared horseradish

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Thinly slice the yellow onion into half-moons.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-low heat, add the onions, and cook slowly for 10-15 minutes until soft and golden.

• 3

  Stir the balsamic vinegar into the onions during the last minute of cooking, then remove from the pan and set aside.

• 4

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

• 5

  Wipe out the skillet, add the remaining oil, and increase the heat to medium-high.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.

• 7

  In a small bowl, whisk together the Greek yogurt and prepared horseradish to create a zesty spread.

• 8

  Toast the sourdough slice until golden and crisp.

• 9

  Spread the horseradish sauce onto the toast, then layer with the baby arugula, sliced steak, and warm caramelized onions.