NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

0.5 small Whole-grain ciabatta roll

0.5 medium Yellow onion

0.5 tsp Olive oil

0.5 tsp Ghee

1 cup Baby arugula

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

PREPARATION

• 1

  Thinly slice the yellow onion into half-moons.

• 2

  Heat olive oil in a skillet over medium-low heat; add onions and a pinch of salt, cooking until golden and jammy, about 15 minutes.

• 3

  Stir in balsamic vinegar to deglaze the pan, then remove onions from the skillet and set aside.

• 4

  Season the steak with sea salt and black pepper on both sides.

• 5

  Wipe the skillet clean, increase heat to medium-high, and melt the ghee.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain.

• 7

  Slice the ciabatta roll in half and toast until the edges are lightly crisp.

• 8

  Spread Dijon mustard on the bottom half of the roll, then layer with arugula, steak slices, and caramelized onions before closing the sandwich.