NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 slice sourdough bread

0.5 medium yellow onion

1 tsp extra virgin olive oil

1 cup baby arugula

1 tbsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Slice the yellow onion into very thin half-moons.

• 2

  Heat 0.5 tsp of olive oil in a skillet over medium-low heat and add the onions with a small pinch of the sea salt.

• 3

  Cook the onions slowly, stirring occasionally, until they are soft and golden brown, approximately 15 minutes.

• 4

  Stir the balsamic vinegar into the onions during the last minute of cooking, then remove them from the skillet and set aside.

• 5

  Increase the skillet heat to medium-high and add the remaining 0.5 tsp of olive oil.

• 6

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

• 7

  Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.

• 8

  While the steak rests, toast the sourdough bread slice until it is golden and crisp.

• 9

  Thinly slice the steak against the grain into bite-sized strips.

• 10

  Spread the Dijon mustard over the toasted sourdough, then layer with baby arugula, the sliced steak, and the balsamic-caramelized onions.