NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 small Whole grain hoagie roll

0.5 cup Red bell pepper

0.25 cup Yellow onion

0 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tbsp Plain Greek yogurt

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the flank steak in the freezer for 10 minutes to firm up, then slice it very thinly against the grain into bite-sized strips.

• 2

  Thinly slice the red bell pepper and yellow onion into long strips.

• 3

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.

• 4

  Add the onions and peppers to the skillet, sautéing for 5-6 minutes until they are softened and show slight charred edges.

• 5

  Push the vegetables to the perimeter of the pan and add the steak strips to the center in a single layer.

• 6

  Sear the steak for 2 minutes without moving it to develop a crust, then toss with the vegetables.

• 7

  Pour the balsamic vinegar over the mixture, stirring constantly to deglaze the pan and coat the steak in the reducing glaze.

• 8

  Season the entire mixture with garlic powder, sea salt, and black pepper, then remove from heat.

• 9

  Slice the hoagie roll open and toast it lightly in the oven or a clean pan until golden.

• 10

  Spread the plain Greek yogurt onto the toasted roll as a high-protein creamy base, then pile the steak and pepper mixture high inside the roll.