NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 slice sourdough bread

0.5 medium yellow onion

1 tsp extra virgin olive oil

1 slice provolone cheese

0.5 cup baby arugula

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and set aside.

• 2

  Heat 1 teaspoon of olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of the sea salt.

• 3

  Cook the onions, stirring occasionally, for about 15 minutes until they are soft and golden brown. Stir in the balsamic vinegar to deglaze the pan, then remove onions and set aside.

• 4

  Wipe the skillet clean and increase the heat to medium-high. Add the remaining teaspoon of olive oil.

• 5

  Season the steak strips with the remaining sea salt and black pepper, then sear in the hot skillet for 1-2 minutes per side until browned and tender.

• 6

  Toast the sourdough bread until golden and crisp, then spread the Dijon mustard evenly across the surface.

• 7

  Layer the baby arugula onto the toast, followed by the seared steak strips and the caramelized onions.

• 8

  Place the slice of provolone cheese on top and place the open-faced sandwich under a broiler for 60 seconds until the cheese is bubbly and melted.