YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Pan-seared grass-fed sirloin topped with sweet caramelized onions and peppery arugula on toasted sourdough for a savory, melt-in-your-mouth experience.
INGREDIENTS
6 oz top sirloin steak
1 slice sourdough bread
0.5 cup yellow onion
1 tsp extra virgin olive oil
1 cup baby arugula
1 tsp balsamic glaze
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dijon mustard
PREPARATION
Heat the olive oil in a small skillet over medium-low heat and cook the sliced onions slowly until they are golden brown and caramelized.
Season the sirloin steak on both sides with sea salt and black pepper.
Sear the steak in a hot cast-iron skillet for 3-4 minutes per side until it reaches your preferred level of doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing it thinly against the grain to ensure tenderness.
Toast the sourdough bread until crisp and spread the Dijon mustard evenly across the surface.
Layer the fresh baby arugula and sliced steak onto the toast, then top with the caramelized onions.
Finish with a light drizzle of balsamic glaze and serve immediately.