YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak Sandwich with Roasted Peppers
Grilled lean sirloin steak and fire-roasted bell peppers layered on toasted sprouted grain bread with creamy avocado and a drizzle of tangy balsamic glaze.
INGREDIENTS
3.2 ounces Top Sirloin Steak
2 slices Sprouted Grain Bread
0.5 cup Roasted Red Peppers
0.5 medium Avocado
1 teaspoon Olive Oil
0.5 ounce Soft Goat Cheese
1 teaspoon Balsamic Glaze
0.5 cup Fresh Arugula
PREPARATION
Season the steak with a pinch of sea salt and black pepper.
Heat the olive oil in a cast-iron skillet or grill pan over medium-high heat.
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest for 5 minutes.
Thinly slice the steak against the grain to ensure every bite is tender.
Toast the sprouted grain bread slices until they are lightly golden and firm.
Spread the soft goat cheese on one slice of bread and the mashed avocado on the other.
Layer the sliced beef, roasted red peppers, and fresh arugula onto the bread.
Drizzle the balsamic glaze over the fillings and top with the second slice of bread.