Name: Tender Steak and Caramelized Onion Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz grass-fed top sirloin steak; 1 slice sourdough bread; 0.5 cup yellow onion; 1 tsp ghee; 0.5 cup baby arugula; 1 tsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp Dijon mustard

Tender Steak and Caramelized Onion Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Steak and Caramelized Onion Sandwich

Pan-seared grass-fed sirloin topped with sweet balsamic caramelized onions and peppery arugula on a slice of toasted sourdough.

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NUTRITION

Protein

55.7g

Fat

18.0g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed top sirloin steak

1 slice sourdough bread

0.5 cup yellow onion

1 tsp ghee

0.5 cup baby arugula

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

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PREPARATION

1
Thinly slice the yellow onion into half-moons.
2
Heat 0.5 tsp of ghee in a non-stick skillet over medium-low heat; add the onions and cook, stirring occasionally, until they are soft and golden brown, about 12-15 minutes.
3
Stir in the balsamic vinegar to deglaze the pan, cooking for 1 more minute until the liquid is absorbed, then remove onions from the skillet.
4
Pat the steak dry with a paper towel and season both sides with sea salt and black pepper.
5
Increase the skillet heat to medium-high and add the remaining 0.5 tsp of ghee.
6
Sear the steak for 3-4 minutes per side for a medium-rare finish, then transfer to a cutting board to rest for at least 5 minutes.
7
While the steak rests, toast the sourdough bread until the edges are golden and crisp.
8
Slice the rested steak thinly against the grain.
9
Spread the Dijon mustard onto the toasted sourdough, then layer with baby arugula, the sliced steak, and the caramelized onions.