YOUR SOLIN GENERATED RECIPE
Tender Steak and Caramelized Onion Sandwich
Pan-seared lean steak slices layered with sweet caramelized onions and peppery arugula on a toasted sourdough roll for a savory and satisfying bite.
INGREDIENTS
5 oz Flank steak
0.5 whole Sourdough roll
1 medium Yellow onion
0.25 tsp Extra virgin olive oil
0.5 cup Arugula
1 tbsp 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 and sauté the onions with a pinch of salt for 15-20 minutes until deeply golden and caramelized.
Season the flank steak on both sides with the remaining sea salt and black pepper.
Increase the heat to medium-high in a separate pan with the remaining olive oil and sear the steak for 3-4 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Slice the sourdough roll in half and toast it in the pan or a toaster until the edges are crisp and golden.
Spread the Dijon mustard on the bottom half of the roll, then layer with fresh arugula, the steak slices, and the warm caramelized onions.
Close the sandwich and serve immediately.