YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Pan-seared grass-fed sirloin topped with sweet balsamic-glazed onions and peppery arugula on toasted sourdough for a savory, melt-in-your-mouth experience.
INGREDIENTS
6.25 oz grass-fed sirloin steak
1 tsp ghee
0.5 medium yellow onion
1 slice sourdough bread
1 cup baby arugula
1 tbsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp balsamic vinegar
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat a small non-stick skillet over medium-low heat with half of the ghee. Add the onions and a pinch of salt, cooking slowly for 10-12 minutes until soft and golden brown.
Stir the balsamic vinegar into the onions during the last minute of cooking, then remove from heat and set aside.
Pat the sirloin steak dry with paper towels and season both sides with sea salt and black pepper.
Heat a separate cast-iron skillet over medium-high heat with the remaining ghee. Once hot, sear the steak for 3-4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
While the steak rests, toast the sourdough slice until golden and crisp.
Spread the Dijon mustard onto the toasted bread, then layer with the baby arugula, the sliced steak, and the caramelized balsamic onions.