NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

0.25 tsp Olive oil

0.5 medium Yellow onion

0.5 medium Whole-grain ciabatta roll

1 tsp Black peppercorns

0.25 tsp Sea salt

1 cup Arugula

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

1 clove Garlic

PREPARATION

• 1

  Slice the onion thinly and sauté in a non-stick pan over medium-low heat with a splash of water until golden and velvety.

• 2

  Season the steak with sea salt and press the cracked peppercorns firmly into both sides of the meat to create a crust.

• 3

  Heat the olive oil in a heavy skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.

• 4

  Remove the steak from the pan and let it rest for at least 5 minutes before slicing it thinly against the grain.

• 5

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, and minced garlic to create a zesty sandwich spread.

• 6

  Slice the ciabatta roll in half and toast until golden, then layer with the yogurt sauce, fresh arugula, steak slices, and caramelized onions.