NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium sprouted grain ciabatta roll

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 cup baby arugula

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat a grill pan or cast-iron skillet over medium-high heat and lightly coat with the extra virgin olive oil.

• 2

  Season the flank steak evenly on both sides with sea salt, black pepper, and the minced garlic clove.

• 3

  Place the steak on the hot pan and sear for approximately 4-5 minutes per side until it reaches your desired level of doneness.

• 4

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

• 5

  While the steak rests, add the sliced red bell peppers to the same pan and sauté for 3-4 minutes until they are tender and show slight char marks.

• 6

  Slice the sprouted grain ciabatta roll in half and toast it in the pan or a toaster until the edges are golden and crisp.

• 7

  Assemble the sandwich by placing the baby arugula on the bottom half of the roll, followed by the sliced steak and the roasted peppers.

• 8

  Drizzle the balsamic glaze over the peppers, place the top half of the roll on, and serve immediately.