YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Pan-seared flank steak layered over a crusty sourdough slice with sweet caramelized onions and peppery arugula for a savory, satisfying bite.
INGREDIENTS
4 oz flank steak
0.5 thick slice slice sourdough bread
0.5 medium yellow onion
0.5 tsp extra virgin olive oil
1 cup arugula
1 tbsp plain Greek yogurt
1 tsp Dijon 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 the extra virgin olive oil in a skillet over medium-low heat and add the onions, cooking until soft and golden brown, about 15 minutes.
Stir in the balsamic vinegar to the onions during the last minute of cooking, then remove from heat and set aside.
Season the flank steak evenly with sea salt and black pepper on both sides.
Increase skillet heat to medium-high and sear the steak for 3 to 4 minutes per side for medium-rare doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Lightly toast the sourdough bread slice until the edges are golden.
In a small bowl, whisk together the plain Greek yogurt and Dijon mustard to create a creamy spread.
Spread the mustard mixture onto the toast, then layer with fresh arugula, the sliced steak, and the caramelized onions.