Name: Smoky seared beef sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz beef eye of round, sliced 1/8-inch thick; 1 hamburger bun, split; 2 oz green cabbage, shredded; 1 tsp apple cider vinegar; 1 1/2 tbsp yellow mustard; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 2 1/2 tbsp dill pickles, sliced; 1/4 tsp water

Nutrition

Per serving

452 calories

Protein: 51g; 46% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 25% of calories

Instructions

Prep 20 min · Cook 15 min

Place the beef in the freezer for 15 minutes to make it easier to slice. While it chills, toss the cabbage with the apple cider vinegar and a pinch of the salt in a small bowl. Set the slaw aside to soften.
Slice the chilled beef against the grain into 1/8-inch-thick pieces. Heat a 12-inch skillet over medium-high heat. Place the bun halves cut-side down in the dry skillet and toast for 1 minute until golden, then remove and set aside.
In a bowl, toss the beef slices with the smoked paprika, garlic powder, black pepper, and the rest of the salt. Add the olive oil to the same skillet over high heat. Add the beef in a single layer and sear until the pink is gone and the edges are browned, about 1 to 2 minutes per side. Done when browned and no longer pink, 145°F.
Spread mustard on the bottom bun. Layer with the hot seared beef, the slaw, and the sliced pickles. Top with the remaining bun half.

Nutrition

Ingredients

Instructions

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