NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

1 medium yellow onion

0.5 tsp olive oil

1 slice sprouted grain bread

1 cup arugula

1 tbsp plain Greek yogurt

1 tsp horseradish

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 the olive oil in a skillet over medium-low heat and add the onions, cooking slowly until they are soft and golden brown.

• 3

  Stir the balsamic vinegar into the onions during the final minute of cooking to deglaze the pan, then set aside.

• 4

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

• 5

  Increase the skillet heat to medium-high and sear the steak for 3-4 minutes per side for medium-rare.

• 6

  Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

• 7

  In a small bowl, whisk together the plain Greek yogurt and horseradish to create a creamy spread.

• 8

  Toast the sprouted grain bread slices until they are lightly crisp and golden.

• 9

  Spread the horseradish sauce on one slice of bread, then layer with the arugula, sliced steak, and caramelized onions.

• 10

  Top with the remaining slice of bread and cut diagonally to serve.