YOUR SOLIN GENERATED RECIPE
Grilled Steak Sandwich with Caramelized Onions
Seared flank steak layered with balsamic-glazed caramelized onions and peppery arugula on a toasted whole grain roll for a savory, satisfying bite.
INGREDIENTS
5 oz Flank steak
1 medium Whole grain roll
0.5 medium Yellow onion
0.5 tbsp Extra virgin olive oil
1 cup Baby arugula
1 tbsp Dijon mustard
1 tsp Balsamic vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat half of the olive oil in a skillet over medium-low heat, add the onions, and cook until soft and golden brown, approximately 15 minutes.
Stir the balsamic vinegar into the onions and cook for 2 more minutes until glazed, then set aside.
Rub the flank steak with the remaining olive oil, minced garlic, sea salt, and black pepper.
Grill or sear the steak in a hot pan for 4-5 minutes per side for medium-rare doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
Slice the whole grain roll in half and lightly toast until the edges are golden.
Spread the Dijon mustard onto the bottom half of the toasted roll.
Layer the sliced steak, balsamic caramelized onions, and fresh baby arugula onto the roll and top with the remaining half.