YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Searing lean sirloin steak and slow-cooking onions until they reach a jammy consistency creates a deeply savory sandwich served on toasted sourdough.
INGREDIENTS
6 oz Top sirloin steak
0.5 medium Yellow onion
1 slice Sourdough bread
1 tsp Extra virgin olive oil
0.5 cup Baby arugula
1 tbsp Stone ground mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Balsamic vinegar
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat 0.5 tsp of olive oil in a skillet over medium-low heat and add the onions with a pinch of sea salt.
Cook the onions for 15 minutes, stirring occasionally, until they are soft and golden brown, then stir in the balsamic vinegar and remove from heat.
Season both sides of the sirloin steak with the remaining sea salt and black pepper.
Heat the remaining 0.5 tsp of olive oil in a separate heavy skillet over medium-high heat.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
Toast the sourdough slice until it is golden and crisp.
Thinly slice the rested steak against the grain into bite-sized strips.
Spread the stone ground mustard onto the toasted bread, then layer with baby arugula, the sliced steak, and the caramelized onions.