For many on-the-go families, the value of time is much like the basis of the upcoming movie “In Time” starring Justin Timberlake and Amanda Seyfried, in which a human has a finite amount of time and the rate of currency is actually exchanged in increments of time. Although it might not be that intense for most people, I will venture to say that time is certainly a precious commodity that in general, we are not willing to give up without a fight.
With that said, nobody really wants to spend numerous hours in the kitchen three times a day when their entire family has places to go and people to see. Parents also don’t want to sacrifice getting vital nutrients to their family just for the sake of time either. Thus is the basis for the cyclical and ever-present conundrum that parents seem to be faced with multiple times throughout their busy schedules.
Luckily, I’m here to tell you that you don’t have to sacrifice serving a well-balanced, nutrient-rich meal for the sake of time and vice versa. Planning is key to achieving both, and with delicious and easy recipes such as a steak sandwich with grilled onions provided by the folks at delish.com, the work is practically done for you.
This recipe calls for beef flank steak which is a perfect lunch option because it is a leaner cut of beef, yet it is able to maintain a lot of flavor at the same time. This thinly sliced beef cooks quickly at a high heat and practically melts in your mouth when it’s finished. Due to its leaner qualities, it is a lower calorie option that is rich in protein, iron, zinc and B Vitamins. Branch Ranch Natural has some fabulous fajita flank steak that works out perfectly for this recipe and is conveniently available to order online.
Full ingredients for this recipe include:
- 1/4 cup(s) soy sauce
- 1/4 cup(s) balsamic vinegar
- 1 tablespoon(s) brown sugar
- 1 teaspoon(s) fresh thyme leaves
- 1/4 teaspoon(s) ground pepper
- 1 (1 1/4-pound) beef flank steak
- 1 medium (8-ounce) red onion, cut into 4 thick slices
- 8 slice(s) sourdough bread, toasted on grill if you like
- 2 medium ripe tomatoes, sliced
- 1 bunch(es) arugula, tough stems discarded
- In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
- Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
- Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
- Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.
- Thinly slice steak diagonally across the grain. Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining 4 slices of bread.