YOUR SOLIN GENERATED RECIPE
Savory Steak and Provolone Sandwich
Pan-seared flank steak layered with melted provolone on a toasted whole-grain roll, complemented by the sweet aroma of caramelized onions and peppers.
INGREDIENTS
5 oz flank steak
0.5 slice provolone cheese
0.5 whole whole-grain ciabatta roll
0.5 cup yellow onion
0.5 cup bell pepper
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp balsamic vinegar
PREPARATION
Season the flank steak evenly on both sides with sea salt and black pepper.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 4 minutes per side for medium-rare, then remove to a cutting board to rest for 5 minutes.
In the same skillet, add the sliced yellow onion and bell pepper, sautéing for 5-7 minutes until softened.
Stir in the balsamic vinegar to deglaze the pan and coat the vegetables, cooking for another minute until caramelized.
Thinly slice the rested steak against the grain.
Slice the whole-grain ciabatta roll in half and layer the sliced steak onto the bottom half.
Top the steak with the sautéed onions, peppers, and the slice of provolone cheese.
Place the sandwich under a broiler for 1-2 minutes until the cheese is melted and bubbly, then top with the other half of the roll.