NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 cup Yellow onion

1 tsp Avocado oil

1 tsp Ghee

1 slice Sourdough bread

1 cup Arugula

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

PREPARATION

• 1

  Slice the yellow onion into very thin half-moons.

• 2

  In a small skillet over medium-low heat, melt the ghee. Add the onions and cook slowly for 15-20 minutes, stirring occasionally.

• 3

  Once the onions are soft and golden, stir in the balsamic vinegar and cook for 1 more minute, then set aside.

• 4

  Pat the steak dry with a paper towel and season both sides with sea salt and black pepper.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

• 7

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

• 8

  While the steak rests, toast the sourdough bread until golden and crisp.

• 9

  Spread the Dijon mustard onto the toasted sourdough, then layer with the arugula, sliced steak, and the warm caramelized onions.