NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1 medium yellow onion

0.5 tsp extra virgin olive oil

1 tsp balsamic vinegar

0.5 whole sourdough roll

0.5 cup baby arugula

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thinly slice the yellow onion into half-moons.

• 2

  Heat 0.5 tsp of olive oil in a non-stick skillet over medium-low heat, add the onions and a pinch of salt, and cook until golden brown and soft, about 12 minutes.

• 3

  Stir the balsamic vinegar into the onions and cook for 1 additional minute before removing them from the pan.

• 4

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

• 5

  Increase the skillet heat to medium-high and add the remaining 0.5 tsp of olive oil.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 7

  Slice the sourdough roll in half and lightly toast it in the skillet or a toaster.

• 8

  Thinly slice the rested steak against the grain.

• 9

  Spread the Dijon mustard on the bottom half of the roll, then layer with arugula, the sliced steak, and the balsamic onions.