YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Seared grass-fed sirloin layered over a toasted sourdough slice with sweet, jammy caramelized onions and peppery arugula.
INGREDIENTS
5 oz sirloin steak
0.5 medium yellow onion
1 slice sourdough bread
0.5 tbsp extra virgin olive oil
1 tsp balsamic vinegar
0.5 cup baby arugula
1 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat half of the olive oil in a non-stick skillet over medium-low heat. Add the onions and a pinch of salt, cooking for 12-15 minutes until soft and golden brown. Stir in the balsamic vinegar during the last minute of cooking, then remove from the pan.
While onions cook, season the sirloin steak on both sides with the remaining sea salt and black pepper.
Increase the skillet heat to medium-high and add the remaining olive oil. Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Toast the sourdough bread slice until crisp and golden.
Spread the Dijon mustard onto the toasted bread, then layer with baby arugula, the sliced steak, and the caramelized onions.