Tender Steak and Caramelized Onion Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Steak and Caramelized Onion Sandwich

YOUR SOLIN GENERATED RECIPE

Tender Steak and Caramelized Onion Sandwich

Seared lean sirloin layered with sweet balsamic-caramelized onions on toasted sprouted bread for a savory bite that is incredibly tender.

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NUTRITION

468kcal
Protein
47.9g
Fat
20.1g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

1 slice Sprouted grain bread

0.5 cup Yellow onion

0.5 tsp Olive oil

0.5 tsp Grass-fed butter

0.5 cup Baby arugula

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

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PREPARATION

  • 1

    Thinly slice the yellow onion into half-moons.

  • 2

    Heat a small skillet over medium-low heat with the grass-fed butter. Add the onions and a pinch of salt, cooking slowly for 12-15 minutes until golden brown and soft. Stir in the balsamic vinegar during the last minute of cooking.

  • 3

    While onions cook, pat the sirloin steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 4

    Heat a cast-iron skillet over medium-high heat with the olive oil. Once shimmering, sear the steak for 3-4 minutes per side for medium-rare.

  • 5

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

  • 6

    Toast the sprouted grain bread slices until golden and crisp.

  • 7

    Spread Dijon mustard on one slice of bread. Layer with baby arugula, the sliced steak, and the warm caramelized onions. Top with the second slice of bread and serve immediately.

Tender Steak and Caramelized Onion Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Steak and Caramelized Onion Sandwich

YOUR SOLIN GENERATED RECIPE

Tender Steak and Caramelized Onion Sandwich

Seared lean sirloin layered with sweet balsamic-caramelized onions on toasted sprouted bread for a savory bite that is incredibly tender.

NUTRITION

468kcal
Protein
47.9g
Fat
20.1g
Carbs
26.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

1 slice Sprouted grain bread

0.5 cup Yellow onion

0.5 tsp Olive oil

0.5 tsp Grass-fed butter

0.5 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 a small skillet over medium-low heat with the grass-fed butter. Add the onions and a pinch of salt, cooking slowly for 12-15 minutes until golden brown and soft. Stir in the balsamic vinegar during the last minute of cooking.

  • 3

    While onions cook, pat the sirloin steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.

  • 4

    Heat a cast-iron skillet over medium-high heat with the olive oil. Once shimmering, sear the steak for 3-4 minutes per side for medium-rare.

  • 5

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.

  • 6

    Toast the sprouted grain bread slices until golden and crisp.

  • 7

    Spread Dijon mustard on one slice of bread. Layer with baby arugula, the sliced steak, and the warm caramelized onions. Top with the second slice of bread and serve immediately.