slices bread, you're favorite, I use Texas toast or 4 slices sliced sourdough bread
Serving Size: 1 (452) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 679 g64 %
Total Fat 75.5 g116 %
Saturated Fat 32.9 g164 %
Cholesterol 245.8 mg
Sodium 2282.5 mg
Dietary Fiber 2.9 g11 %
Sugars 12 g47 %
Protein 55.6 g
In a large bowl, whisk together olive oil, soy sauce, lime juice and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes or up to 2 hours.
Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remembering there was soy sauce in the marinade) and pepper.
To grill: Preheat grill to medium-high. Place on grill and cook steak to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.).
For the onions: Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize. (I use a small metal skewer to hold the onions together) easier to flip over.
For the Garlic bread: Combine the butter, chopped parsley and garlic in a food processor or with a mixer until smooth. Season with salt and pepper. Spread on both sides of bread and place in a pan over medium heat until toasted, flip and repeat.
For the seasoned Arugula: Place in a bowl, lightly squirt some olive oil and season with salt and pepper.
Garlic toast, arugula, steak and top the steak with the caramelized onions and the other piece of garlic toast -- enjoy!